Search Results - Ehteshami, Fariborz
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The effect of different cooking methods on fatty acid composition and antioxidant activity of n-3 fatty acids fortified tilapia meat with or without clove essential oil by Ramezani, Fard E., Romano, N., Goh, Y. M., Oskoueian, E., Ehteshami, Fariborz, Ebrahimi, M.
Published 2015Get full text
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Effects of different dietary organic acids on the survival, growth, and hepatopancreatic histopathology of the blue swimmer crab Portunus pelagicus by Abdul Sukor, Suhaila, Taher, Sofea, Ehteshami, Fariborz, Arshad, Aziz, Ng, Wing Keong, Romano, Nicholas Paul
Published 2016Get full text
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Effect of dietary linolenic acid (18:3n–3)/linoleic acid (18:2n–6) ratio on growth performance, tissue fatty acid profile and histological alterations in the liver of juvenile Tor... by Fard, Ehsan Ramezani, Kamarudin, Mohd Salleh, Ehteshami, Fariborz, Zadeh, Shahram Shakiba, Saad, Che Roos, Zokaeifar, Hadi
Published 2014Get full text
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