EFFECT OF POMEGRANATE JUICE DIPPING AND CHITOSAN COATING ENRICHED WITH ZATARIA MULTIflORA BOISS ESSENTIAL OIL ON THE SHELF-LIFE OF CHICKEN MEAT DURING REFRIGERATED STORAGE

ALIAKBARLU, J., & TAJIK, H.. (2015). EFFECT OF POMEGRANATE JUICE DIPPING AND CHITOSAN COATING ENRICHED WITH ZATARIA MULTI?ORA BOISS ESSENTIAL OIL ON THE SHELF-LIFE OF CHICKEN MEAT DURING REFRIGERATED STORAGE. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), 29(-), 280-287. SID. https://sid.ir/paper/673888/en

ALIAKBARLU J., TAJIK H.. EFFECT OF POMEGRANATE JUICE DIPPING AND CHITOSAN COATING ENRICHED WITH ZATARIA MULTI?ORA BOISS ESSENTIAL OIL ON THE SHELF-LIFE OF CHICKEN MEAT DURING REFRIGERATED STORAGE. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET)[Internet]. 2015;29(-):280-287. Available from: https://sid.ir/paper/673888/en

J. ALIAKBARLU, and H. TAJIK, “EFFECT OF POMEGRANATE JUICE DIPPING AND CHITOSAN COATING ENRICHED WITH ZATARIA MULTI?ORA BOISS ESSENTIAL OIL ON THE SHELF-LIFE OF CHICKEN MEAT DURING REFRIGERATED STORAGE,” INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), vol. 29, no. -, pp. 280–287, 2015, [Online]. Available: https://sid.ir/paper/673888/en