Keywords: ساردین ها; Market integration; Sardines; Trade; Brazil;
مقالات ISI ساردین ها (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: ساردین ها; Sardines; PCR-RFLP; Sequencing; Authenticity; Proximate composition; Fraud;
Keywords: ساردین ها; Anchovies; Sardines; Sprats; North-western Mediterranean sea; Stomach contents; Stable isotopes;
Keywords: ساردین ها; Mercury; Cadmium; Lead; Mackerel; Tuna; Pilchard; Sardines; Ghana;
Keywords: ساردین ها; Sardines; Closed season policy; Impact evaluation; Landed catch; Zamboanga Peninsula; Philippines;
Microbial quality and safety of fresh and dried Rastrineobola argentea from Lake Victoria, Tanzania
Keywords: ساردین ها; Sardines; Escherichia coli; Salmonella species; Fresh; Racks; Sand dried; Total viable counts;
Survey of Anisakis sp. and Hysterothylacium sp. in sardines and anchovies from the North Adriatic Sea
Keywords: ساردین ها; Anisakis; Hysterothylacium; Anisakidosis; Anchovies; Sardines; North Adriatic Sea
Food safety considerations in relation to Anisakis pegreffii in anchovies (Engraulis encrasicolus) and sardines (Sardina pilchardus) fished off the Ligurian Coast (Cinque Terre National Park, NW Mediterranean)
Keywords: ساردین ها; Anisakiasis; PCR-RFLP; Anchovy; Sardines; Ligurian Sea
Active antioxidant packaging films: Development and effect on lipid stability of brined sardines
Keywords: ساردین ها; Active packaging; Antioxidant release; EVOH; Sardines; Lipid oxidation;
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish
Keywords: ساردین ها; Canned fish; Oxidative degradation; Hydrolytic degradation; Tuna; Sardines; Anchovies; Mackerels; HPSEC analysis; Food analysis; Food composition
Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling
Keywords: ساردین ها; Cholesterol oxides; Polyunsaturated fatty acids; Sardines; Grilling; Frozen storage; Principal components analysis; Cluster analysis
Structural changes in sardine (Sardina pilchardus) muscle during iced storage: Investigation by DRIFT spectroscopy
Keywords: ساردین ها; Sardine; Fish; Protein; Lipid oxidation; Diffuse reflectance infrared Fourier transform spectroscopy; Quality; Sardines; Ice storage; Postmortem