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Chawafambira, T.A., Dang, H.T.T., Nguyen, D.T., Nguyen, M.V., Nguyen -, M.V.. (1401). Effects of ascorbic acid and sodium citrate treatments on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets during 14 days chilled storage at 2-4C. سامانه مدیریت نشریات علمی, 21(6), 1472-1494. doi: 10.22092/ijfs.2023.128302
T.A. Chawafambira; H.T.T. Dang; D.T. Nguyen; M.V. Nguyen; M.V. Nguyen -. "Effects of ascorbic acid and sodium citrate treatments on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets during 14 days chilled storage at 2-4C". سامانه مدیریت نشریات علمی, 21, 6, 1401, 1472-1494. doi: 10.22092/ijfs.2023.128302
Chawafambira, T.A., Dang, H.T.T., Nguyen, D.T., Nguyen, M.V., Nguyen -, M.V.. (1401). 'Effects of ascorbic acid and sodium citrate treatments on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets during 14 days chilled storage at 2-4C', سامانه مدیریت نشریات علمی, 21(6), pp. 1472-1494. doi: 10.22092/ijfs.2023.128302
Chawafambira, T.A., Dang, H.T.T., Nguyen, D.T., Nguyen, M.V., Nguyen -, M.V.. Effects of ascorbic acid and sodium citrate treatments on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets during 14 days chilled storage at 2-4C. سامانه مدیریت نشریات علمی, 1401; 21(6): 1472-1494. doi: 10.22092/ijfs.2023.128302


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