Cite
HARVARD Citation
Haghighi, M. et al. (2020). Chitosan-Based Coatings Incorporated with Cinnamon and Tea Extracts to Extend the Fish Fillets Shelf Life: Validation by FTIR Spectroscopy Technique. Journal of food quality. p. . [Online].
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Haghighi, M. et al. (2020). Chitosan-Based Coatings Incorporated with Cinnamon and Tea Extracts to Extend the Fish Fillets Shelf Life: Validation by FTIR Spectroscopy Technique. Journal of food quality. p. . [Online].