EVALUATING THE EFFECT OF TAMARIND EXTRACT ON CHEMICAL PROPERTIES OF SALMON IN COLD STORAGE CONDITIONS (2±1OC) IN A 15-DAY PERIOD

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YALDAEI NEGAR; JAVADI AFSHIN; YARI SEPIDEH

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

EVALUATING THE EFFECT OF TAMARIND EXTRACT ON CHEMICAL PROPERTIES OF SALMON IN COLD STORAGE CONDITIONS (2±1OC) IN A 15-DAY PERIOD

Author(s)

YALDAEI NEGAR | JAVADI AFSHIN | YARI SEPIDEH

Keywords

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Abstract

BACKGROUND AND OBJECTIVE: RESULTS FROM CONDUCTED STUDIES ON TAMARIND EXTRACT SUGGEST THAT PLANT EXTRACTS ARE ONE OF THE EXCELLENT SOURCES OF ANTIOXIDANTS. IN GENERAL, THE NATURAL ANTIOXIDANTS IN THE FOOD, PHARMACEUTICAL, COSMETIC, HEALTH CARE INDUSTRIES ARE USED AND ADDITIVES, NORMALLY, ARE USED TO ENHANCE THE QUALITY OF PRODUCTS SUSTAINABILITY.

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APA: Copy

YALDAEI, NEGAR, JAVADI, AFSHIN, & YARI, SEPIDEH. (2013). EVALUATING THE EFFECT OF TAMARIND EXTRACT ON CHEMICAL PROPERTIES OF SALMON IN COLD STORAGE CONDITIONS (2±1^OC) IN A 15-DAY PERIOD. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926684/en

Vancouver: Copy

YALDAEI NEGAR, JAVADI AFSHIN, YARI SEPIDEH. EVALUATING THE EFFECT OF TAMARIND EXTRACT ON CHEMICAL PROPERTIES OF SALMON IN COLD STORAGE CONDITIONS (2±1^OC) IN A 15-DAY PERIOD. 2013. Available from: https://sid.ir/paper/926684/en

IEEE: Copy

NEGAR YALDAEI, AFSHIN JAVADI, and SEPIDEH YARI, “EVALUATING THE EFFECT OF TAMARIND EXTRACT ON CHEMICAL PROPERTIES OF SALMON IN COLD STORAGE CONDITIONS (2±1^OC) IN A 15-DAY PERIOD,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926684/en

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