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IJB | Volume 6 | Number 4 | February, 2015

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Fatty acid profile of fresh betok (Anabas testudineus Bloch) fish and traditional salted fermented fresh betok fish with and without palm (Arenga pinnata) sugar and lime (Citrus aurantifolia) juice

Petrus

Int. J. Biosci.6( 4), 1-7, February 2015.

DOI: http://dx.doi.org/10.12692/ijb/6.4.1-7

Key: Fatty acid profile Fermentation Fresh Betok fish Lime juice Palm sugar

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Essential oil production of dill affected by different intercropping patterns with berseem clover and harvesting times

Parviz Karimzadeh, Saeid Zehtab-Salmasi, Jalil Shafagh-Kalvanagh, Hossein Janmohammadi

Int. J. Biosci.6( 3), 1-6, February 2015.

DOI: http://dx.doi.org/10.12692/ijb/6.3.1-6

Key: Additive series Berseem clover Dill Essential oil Harvesting times Intercropping

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