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VARIATION OF FATTY ACIDS COMPOSITION IN FRESH AND FROZEN PERSIAN STURGEON TISSUES ACIPENSER PERSICUS

Sohrab Moeini, M Hedayatifard

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Key concepts: Acipenser, Fishery, Composition (language), Persian, Biology, Sturgeon, Food science, Zoology

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VARIATION OF FATTY ACIDS COMPOSITION IN FRESH AND FROZEN PERSIAN STURGEON TISSUES ACIPENSER PERSICUS — Research Paper | ScholarLens