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dc.contributor.authorMohammadi joveini, Sh.
dc.contributor.authorAzar, M.
dc.coverage.spatialIranen_US
dc.date.accessioned2018-09-05T16:40:05Z
dc.date.available2018-09-05T16:40:05Z
dc.date.issued1997
dc.identifier.urihttp://hdl.handle.net/1834/14315
dc.description.abstractWithout Abstract.en_US
dc.description.sponsorshipIranian Fisheries Science Research Instituteen_US
dc.language.isofaen_US
dc.publisherIranian Fisheries Science Research Instituteen_US
dc.relation.ispartofseriesOcr Translate Report 100 (47);
dc.titleStudy of the effect of changes in salt content and preservatives for removing adhesion in Suroga caviaren_US
dc.typeReporten_US
dc.description.statusPublisheden_US
dc.format.pages49pp.en_US
dc.publisher.placeTehran, Iranen_US
dc.subject.asfaStudyen_US
dc.subject.asfaSalten_US
dc.subject.asfaCaviaren_US
dc.subject.asfaSurogaen_US
dc.subject.asfaRemoving adhesionen_US
dc.subject.asfaFishen_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:31Z


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