Subject Areas :
محبوبه موسی یی پور
1
(فراوری محصولات شیلاتی، شیلات و محیط زیست، علوم کشاورزی و منابع طبیعی، گرگان)
بهاره شعبان پور
2
(دانشگاه علوم کشاورزی و منابع طبیعی گرگان)
پرستو پورعاشوری
3
(فراوری محصولات شیلاتی، شیلات و محیط زیست، کشاورزی و منابع طبیعی، گرگان)
انیسه جمشیدی
4
(فراوری محصولات شیلاتی، شیلات و محیط زیست، کشاورزی و منابع طبیعی، گرگان)
یاسمن اعتمادیان
5
(فراوری محصولات شیلاتی، شیلات و محیط زیست، کشاورزی و منابع طبیعی، گرگان)
Keywords:
Abstract :
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2) جنت علیپور، ح.، شعبانپور، ب.، صادقی ماهونک، ع. و شعبانی، ع. 1389. اثرات انجماد و دو روش انجمادزدائی روی کیفیت غذایی فیله تاس ماهی ایرانی(Acipenser persicus) . فصلنامه علوم و صنایع غذایی. شماره 40، دوره 10. 20-11.
3) شعبانپور، ب.، قربانبان، گ.، پورعاشوری، پ.، اجاق، س.م. و عقیلینژاد، م. 1394. اثر غلظتهای مختلف نمک خالص و مخلوط بر ویژگیهای حسی و میکروبی تخم نمکسود قزلآلای رنگینکمان (Oncorhynchus mykiss) طی نگهداری در یخچال. علوم و صنایع غذایی، شماره 64، دوره 14. 201-191.
4) قیومی جونیانی، ا.، خوشخو، ژ.، مطلبی، ع. و مرادی، ی. 1390. تاثیر روشهای مختلف پخت بر ترکیب اسیدهای چرب فیله ماهی تیلاپیا. مجله علمی شیلات ایران، سال بیستم، شماره 2. 108-97.
5) کرمی، ب.، مرادی، ی.، مطلبی، ع.، حسینی، س.ا. و سلطانی، م. 1392. بررسی تاثیر روش انجماد کند و انجماد تند روی ریز ساختمان، آبچک، ترکیبات تقریبی و خصوصیات حسی فیله ماهی تیلاپیای نیل (Oreochromis niloticus). مجله علمی شیلات ایران، سال بیست و دوم، شماره 3. 146-132.
6) مرادی، ی.، مشائی، ن.، کرمی، ب. و زارع گشتی، ق. 1391. ﺑﺮرﺳﻲ ﺗﺮﻛﻴﺒﺎت ﺗﻘﺮﻳﺒﻲ، اﺳﻴﺪﻫﺎی ﭼﺮب و ارزﻳﺎﺑﻲ ﺣﺴﻲ ﮔﻮﺷﺖ ﻣﺎﻫﻲ ﺗﻴﻼﭘﻴﺎی نیل (Oreochromis niloticus) و ﺗﻴﻼﭘﻴﺎی ﻫﻴﺒﺮﻳﺪ ﻗﺮﻣﺰ ﭘﺮورش داده ﺷﺪه در آب ﻟﺐ ﺷﻮر زﻳﺮزﻣﻴﻨﻲ ﺑﺎﻓﻖ -ﻳﺰد. کجله علمی شیلات ایران، سال بیست و یکم، شماره 2. 132-125.
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