Microbiological and sensory evaluation of rainbow trout fillet processed by sous-vide method

Eshagh Zakipour Rahimabadi^*, Mohammad Reza Dezhand, Reza Nasehi, Masoud Sami

*Direct inquiries to author: e_zakipour@yahoo.com

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A preliminary risk assessment of the trace metals accumulated in the farmed Beluga sturgeon (Huso huso) caviar from Caspian Sea

Seyedeh Fatemeh Monsefrad^*, Mohammadali Khanlar, Samira Nazemroaya, Reza Faizbakhsh, Hojat Mirsadeghi

*Direct inquiries to author: monsefrad@gmail.com

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Effects of chitosan coating on the quality of Rainbow trout fillet during storage in the refrigerator

Vahid Chamanara^*, Anahita Farhoudi, Armita Ahmadi

*Direct inquiries to author: v.chamanara@gmail.com

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Effect of cooking method on fatty acid composition of Oyster (Crassostrea gigas)

 Chuah Leong, Chin Kee Mahani, Pan Cheng Keong, Yeo Monte^*

*Direct inquiries to author: y.monte@gmail.com

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