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	o:	Effect of Frying in Sunflower and Hydrogenated Oil on the Fatty Acids Composition of Fish Fingers Made from Mince and Surimi of Common Carp (Cyprinus carpio)
Ashkan Elyasi1, Mohammad Ali Sahari2,(, Eshagh Zakipour Rahim Abadi1, Parviz Zare1, and Razieh Tangestani1 

1Department of Fisheries, Faculty of Natural Resources, Zabol University,
P.O. Box 98615-538, Zabol, Iran
2Department of Food Technology, College of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran

Effect of frying in sunflower oil (common and hydrogenated) on the fatty acid composition was investigated in fish fingers made from mince and surimi of common carp. Sixteen fatty acids were identified in fatty acid composition of fish fingers. The fatty acid compositions were compared among raw fish fingers made from mince and surimi, and results demonstrated that polyunsaturated fatty acids (PUFA) and eicosapentaenoic acid (EPA: C20:5n-3) significantly increased and decreased, respectively, following frying in sunflower oil. Also, docosahexaenoic acid (DHA: C22:6n-3), saturated fatty acids (SFA), and monounsaturated fatty acids (MUFA) were decreased. In surimi fish fingers, EPA levels in the samples fried in sunflower oil was higher than those in minced fish fingers. In comparison with minced fish fingers fried in sunflower oil, the amounts of n-3 fatty acids and n-6/ n-3 ratio in minced fish fingers fried in hydrogenated oil were higher and lower, respectively. Comparing between frying in two different oils in this study showed that sunflower oil influenced the fatty acid composition in fish finger to a lower extent. 

Key words: fish finger, mince, surimi, n-6/n-3 ratio, common carp

Introduction
Fish has long been recognized as a valuable source of high-quality protein in human diet1). In recent years, fish lipids have also been assumed to have great nutritional significance, owing to their high levels of polyunsaturated fatty acids. Currently, there is a major emphasis on the effects of including omega-3 fatty acids in diet2). The fatty acids, particularly eicosapentaenoic, 20:5n-3 (EPA), docosahexaenoic, and 22:6n-3 (DHA) improves the function of cardiovascular system and immune system3), 4), 5). The n-6 and n-3 fatty acids cannot be synthesized by animals; therefore, they have to be obtained from the diet6). Aquatic organisms are known to be the main source of PUFAs; thereby, people obtain the main portion of EPA and DHA by consuming fish, aquatic invertebrates, and macroalgae7).
Common carp (Cyprinus carpio) has been one of the most widely cultured species all over the world, due to its fast growth rate, easy cultivation, and high feed efficiency ratio8). However, considering the benthivorous feeding behavior of the fish, it does not have a good smell9), and is sold at low prices. The production of common carp and three Chinese carps in Iranian polyculture system was around 77463 million metric tons in 200610). Total production of common carp was around 20 million metric tons in 200610). So, processing of carp meat and producing new products such as fish fingers, sausage, and fish burger from minced and surimi of common carp and using different types of additives can improve the taste and eliminate the undesirable flavors and odors9). In recent years, the increase of civilization factors has led to direct the consumers� preferences to ready-to-eat foods11).
Fish fingers are acceptable fast food products by the consumers. Deep frying of food is a popular way to prepare tasty foods quickly. The high temperatures of the frying fat, typically lead to the appreciated textural dichotomy of the food: dry and crispy crust, tender inside12). Typical frying flavor is provided by Millard reactions in the crust. Fried foods contain significant amounts of fats. This ensures a high level of satiety, but can also pose a risk. In this study, two types of oil, sunflower oil and hydrogenated sunflower oil were used for frying fish fingers. These oils are commonly used in manufacturing processes in Iran. Hydrogenated vegetable oils are preferred by the food industry, because they have longer shelf life, and also they are more stable during deep frying13). However, frying produces some modifications in foods, including changes in the fatty acid composition and lipid oxidation14). Several studies were undertaken to determine the effects of frying on the fatty acids of fish species. Also, many reports have focused on alternative products from carp mince such as fish burgers, fish fingers, fish balls, frankfurters, and other sausages8), 15), 16), 17). However, there are almost no studies on effect of using different oils on fatty acid composition of fish fingers made from mince and surimi of common carp after deep frying. The objective of the present study was to produce fish fingers from mince and surimi of common carp and to investigate the effect of deep frying of fish fingers in two different oils on the fatty acid composition. 

Material and Methods

Raw material
Thirty whole fresh common carp weighing approximately 650�1.32 g were purchased from a local market in Zabol (Sistan and Bloachestan Province, Iran). The fish were kept in ice and transferred to Fisheries Laboratory of Zabol University. 

Sample preparation

Upon arrival, fish were washed, de-headed, gutted, re-washed, and filleted by hand. The yield of flesh achieved by hand-filleting was 35.97%. The prepared fillet skinned and then the fish meat was minced by a kitchen meat grinder (Pars Khazar, model Samira, Iran) using 4-mm diameter hole plate. The yield of mince achieved by meat grinder was 80.62%. The minced meats were mixed; some parts were analyzed immediately as raw fish and 6252 g of the meat was divided into two groups. One group used as minced to produce fish finger and other group was used to produce surimi and then fish finger. The fish finger produced weighing 30.15� 1.07 g and was analyzed before and after flash frying. 
Surimi was processed according to the method provided by Shabanpour et al. (2007)18). The minced meat was twice washed in cold water (8 �C) with a 3:1 water to meat ratio for 10 min and in the final step, it was washed in 2% saline solution. After each washing step, meat was dewatered by being manually squeezed. Fish fingers were made from 93.50% minced meat and also surimi with 1.50% salt, 1.00% sugar, 3.00% wheat flour, 0.24% cumin, 0.24% onion, 0.24% garlic powder, 0.24% pepper, and 0.02% thyme according to Tokur et al. (2006)8). The ingredients were mixed and homogenized by a kitchen blender (Panasonic, MJ. W176P, Japan). The fish fingers were formed manually. After that, fish fingers were battered (30% wheat flour, 10% corn flour, and 60% cold water) and breaded with conventional breading crumbs (Solar Company, Iran)19). Prepared fish fingers were kept in refrigerator chill-room (Negin, Model DR110, Iran) at 2 �C for 8 hr.

Frying procedure

For all the frying experiments, the fish fingers were deep fried for 30 S at 180 �C in common sunflower oil and hydrogenated sunflower oil, which were preheated to 180 �C for 3 min in a deep-fryer (Tefal- Azura, Iran). The internal pan of the fryer was washed, cleaned, and dried after each batch of frying. After frying, the slices were drained on stainless steel grills and allowed to be air cooled.

Analytical procedures

The moisture content was determined by oven-drying at 103 �C to constant weight20). Lipid was extracted by the method of Bligh and Dyer (1959)21) and used for lipid quantification and for determination of the fatty acid profile. Moisture and lipid were analyzed in quadruplet. Fatty acid methyl esters (FAMEs) were determined following the methodology described by Metacalf, Schmitz, and Pelka (1996)22). The fatty acid composition of fish fingers and oils used in the frying process were determined using a gas chromatograph (Unicam-4600) equipped with a flame ionization detector (FID) and a 30 mm long� 0.25 mm internal diameter capillary column PB�70. The oil samples were analyzed before frying. The oven temperature was 160 �C for 6 min, followed by an increase to 180 �C at a rate of 20 �C/min and held for 9 min at 180 �C, followed by an increase to 200 �C at rate 20 �C / min, then held for 5 min at 200 �C. The injection split ratio was 1:10. The temperatures of the injection port and detector were 250 �C and 280 �C, respectively. Helium was used as the gas carrier. The amounts of fatty acids were expressed as the percentage of the total fatty acid content in the standard. Fatty acids were analyzed in triplicate for each sample.

Statistical analyses

Data were analyzed by one-way analysis of variance (ANOVA) followed by Duncan's multiple range test. All data are expressed as mean � S.D. The values were considered significant at the p-value of 5%. Statistical analyses were performed using SPSS10.0 software package (SPSS Inc., USA).

Results and Discussion

Fatty acid composition of raw fish fingers

The profiles of the most important fatty acids of minced (FFm) and surimi (FFs) before and after frying are shown in Table 3. Sixteen fatty acids were identified in fatty acid composition of fish fingers. Monounsaturated fatty acids (MUFA), total saturated fatty acids (SFA), and polyunsaturated fatty acids (PUFA) were found to be 50.46%, 34.62%, and 14.91% in raw fish fingers made from mince (RFFm), respectively, while the values were found to be 49.96%, 31.01%, and 18.69% in raw fish fingers made from surimi (RFFs), respectively. This result is consistent with the results reported by Castro et al. (2007)23) on Cyprinus carpio that showed a high content of MUFA (about 50%). The dominant fatty acids in raw fish fingers were found to be oleic acid (C18:1n-9), 38.93% in RFFm and 39.95% in RFFs, and then palmitic acid (C16:0), 20.15% in RFFm and 22.19% in RFFs. Similar to our findings, oleic acid was reported to be a common dominated fatty acid in common carp8), 23), 24), 25). Similar results have also been reported by Hajrostamloo and Hajrostamloo (2010)26) in Iranian fresh water species. They reported that oleic acid is the dominant fatty acid and palmitic is highest proportion among SFAs. Kaiyoncu, Yaman, and Aktumsek (2010)27) determined seasonal changes in the fatty acid composition of carp. They found oleic acid as the primary MUFA in the carp for all seasons, followed by palmitoleic acid was the second major MUFA. Similar results for carp have also been reported in the literature28). Total n-3 polyunsaturated fatty acid and n-6 polyunsaturated fatty acid in RFFm were found to be 2.63% and 12.28%, respectively, while they were found to be 2.17% and 16.52% in RFFs, respectively. Compared to marine fish, fresh water fish species contain and characterized by higher amounts of n-6 PUFA than n-3 PUFA29). Ugoala et al. (2008)30) demonstrated that fresh water fish is more of the n-6 series of the PUFA, while the marine is more of the n-3 series. In this study, the levels of n-6 polyunsaturated fatty acid were higher than the levels of n-3 polyunsaturated fatty acids in raw fish fingers. The n-3/n-6 ratio is a good index for comparing relative nutritional value of fish oils31). The U.K Department of Health recommends an ideal relationship of n3/n6 of 4.0 at maximum32) (HMSO, 1994). A higher ratio is of great importance to reduce the risk of coronary heart disease, levels of plasma lipids, and the risk of cancer33). The present data show that the n-3/n-6 ratio was 0.21 and 0.13 in RFFm and RFFS respectively. Similarly, Tokur et al. (2006)8) reported that the ratio of n-3/n-6 in fish fingers produced from washed and unwashed mince was low. It was determined that the ratio of n-3/n-6 was lower than that in other fish fillets, as a consequence of the high amounts of 18:2 n-6. Fatty acids play a vital role in human nutrition, disease prevention, and health promotion. There are reports that EPA (C20:5n-3) can help prevent heart disease34), since it decreases triglycerides and VLDL (very low-density lipoprotein) cholesterol35). Moreover, it should be considered that DHA (C22:6n-3) is a primary component of membranes in the brain, and possibly delays the onset of Alzheimer�s disease36). Since EPA and DHA can be found in high amounts only in seafood, and linolenic acid is usually derived from plant sources, it is necessary to study linolenic acid. The amounts of EPA (C20:5n-3), DHA (C22:6n-3), and (18:3n-3) were determined 0.8%, 0.25%, and 1.59% in RFFm and 0.59%, 0.2, and 1/38% in RFFs, respectively. These results agree with the findings previously reported by Tokur et al. (2006)8) with regard to the amount of EPA+DHA in fish fingers produced from unwashed mince (1.44%) and fish fingers produced from washed mince (1.51%). The most abundant among PUFA n-3 was linolenic acid. Comparison of the fatty acids profile of RFFm and RFFs showed a significant reduction of EPA and SFA and also significant increase of PUF in RFFS. These can be reasoned by partial removal of lipids during washing and lipid oxidation of unsaturated fatty acid during surimi processing. Our results are similar to findings of Leiboviz et al. (1998)37) on surimi of mackerel. However, our results are inconsistent with findings of Eymad et al. (2005)38). In comparison of surimi with minced fillets of horse mackerel, they demonstrated higher levels of polyunsaturated fatty acids in surimi. This increase was due to the higher proportions DHA in surimi when other PUFAs such as EPA remained unchanged.

Fatty acid composition of flash fried fish finger in sunflower oil 

Results of the fatty acid profile of fish fingers fried in sunflower oil are presented in Table 1. The fatty acid content of sunflower oil is also provided in Table 2. Frying caused a change in the fatty acid profile of fish fingers. In agreement with Garcia� Arias et al. (2003)39) and Weber et al. (2008)1), the changes were not homogeneous for different fatty acids; because some fatty acids decreased, while others increased. These changes were mostly related to the type of frying oils and the amount of fat uptake during frying40), 41), 42). MUFA, SFA, and PUFA were found to be 54.43%, 28.16%, and 17.93% in fried fish fingers made from mince, respectively. While with the same order they were found to be 47.61%, 32.42%, and 20.01% in fried fish fingers made from surimi. Flash fish fingers fried in sunflower oil showed to have a high MUFA content. However, in comparison with raw fish fingers, the amount of MUFA increased significantly in fish fingers made from mince (50.46% to 54.43%) and decreased significantly in fish fingers made from surimi (49.96% to 47.61%). Tokure et al. (2007)8) reported that fried fillets of silver cat fish in canola oil had a higher MUFA content and a lower PUFA content than the raw fillets, but the fillets fried in soybean oil had the opposite behavior. Changes in fatty acid profile of fried products depend on the composition of the frying oil and the profile of raw materials. Another reason could be the differences between texture of fish fingers made from mince and surimi. Texture of surimi is soft, cohesive, and very flexible with valuable gel forming properties. Fried fish fingers were showed to have a higher level of oleic acid (C18:1n-9), palmitic acid (C16:0), and linoleic acid (C18:2n-6). These could be due to the high percentage of these fatty acids in sunflower oil (oleic acid: 48.20%, palmitic acid: 30.11%, linoleic acid: 13.86%), which are absorbed by fish fingers mass during frying. Thus, MUFA and SFA levels are high in fried fish fingers. The n-3/n-6 ratio decreased from 0.21 to 0.1 in fried fish fingers made from mince, which is consistent with the findings of Weber et al. (2008)1), when fillets of silver cat fish were fried in soybean oil and hydrogenated vegetable oil. However, with regard to the fried fish fingers made from surimi, n-3/n-6 ratio increased from 0.13 to 0.15. This probably results from the special texture of surimi that prevents loss of fatty acid or their penetration into the product and oil. During frying of fish fingers in sunflower oil, EPA level reduced significantly. Also, DHA level decreased during frying, but the decrease was not statistically significant. The decrease observed is in agreement with Candala et al. (1998)42), who observed this loss in mackerel and sardines fried in sunflower oil, and also the results of Weber et al. (2008)1) that showed loss of DHA in silver cat fish fillets fried in soybean, canola, and hydrogenated vegetable oil. In another study, DHA decreased after frying in sunflower oil43). Similar findings were reported by Larsen et al. (2010)44) in fried king salmon. The findings can be explained by the oil absorption during frying. The oils used in the frying process had no EPA and DHA (Table 2). Hence, oil absorption would reduce the content of these fatty acids when compared with the others. The PUFA/SFA ratio were found to be 0.63% and 0.61% in fried fish fingers made from mince and surimi in sunflower oil, respectively, which were higher than that in raw fish fingers (0.43%). These findings can be attributed to the high content of mono- and polyunsaturated fatty acid in sunflower oil.

Fatty acid composition of flash fried fish fingers in hydrogenated sunflower oil 

Results of the fatty acid profile of fish fingers fried in hydrogenated sunflower oil are presented in Table 2. The fatty acid content of hydrogenated sunflower oil is also presented in Table 2. MUFA, SFA, and PUFA were found to be 48.83%, 34.95%, and 16.25% in fried fish fingers made from mince, respectively. While they were found to be 48.93%, 35.97%, and 15.47% in fried fish fingers made from surimi, respectively. Oleic acid was present in the highest amounts in fish fingers fried in hydrogenated sunflower oil, and in comparison with raw fish fingers, the levels increase significantly due to absorption of this fatty acid during frying. Hydrogenated sunflower oil caused significant decrease in the percentage of MUFA in both fried fish fingers, when compared with raw fish fingers. The reason probably could be absent of C16:1, C17:1 and C20:1-9 in hydrogenated sunflower oil that decreased the level of MUFA significantly, despite of increase in oleic acid content. Decrease in the MUFA percentage have also been reported by Sioen et al. (2006)45), when cod and salmon fillets was fried in margarine, and by Tukkan et al. (2008)43) when sea bass fillets were fried in sunflower oil. The PUFA/SFA ratio increased from 0.43% to 0.46% in fried fish fingers made from mince in hydrogenated sunflower oil. This finding can be attributed to the high content of mono- and polyunsaturated fatty acid in hydrogenated sunflower oil and penetration of these fatty acids into fish fingers during frying. This increase is in agreement with the results of Tukkan et al. (2008)43), when sea bass fillets was fried in sunflower oil, and also the results of Weber et al. (2008)1), when silver cat fish fillets were fried in soybean and canola oil. Moreover, our results are in agreement with the findings of Sioen et al. (2006)45), when cod and salmon fillets were fried in margarine. However, in fried fish fingers made from surimi, the ratio of PUFA/SFA decreased from 0.6% to 0.42%. A possible explanation for the decrease in the ratio of PUFA/SFA after frying fish fingers made from surimi is oxidation of PUFA, considering the high temperature of the cooking surface in combination with the presence of oxygen45). The second reason could be losing the natural protections during extensive washing stages for preparation of surimi and becoming very sensitive to oxidation38). From a public health point of view, it is important to mention the n-3/n-6 ratio. The n-3/n-6 ratio in the fish fingers made from surimi altered from 0.13 to 0.15 after flash frying by sunflower oil. The ratio decreased (from 0.13 to 0.12) when using hydrogenated sunflower oil. Decrease of the ratio is an undesired effect, since it affects the benefits related to the intake of EPA and DHA. The percentage of EPA+DEH in fish fingers made from surimi fried in sunflower oil was 0.71%, but in fish fingers made from surimi fried in hydrogenated sunflower oil was 0.22%. Possible mechanisms for this change in the process are leaching of these fatty acids out of food and oxidation reaction in the hot oil. Consequently, using sunflower oil for flash frying of fish fingers made from surimi seems preferred over using sunflower oil.

Comparing fatty acid composition of flash fried fish fingers in sunflower and hydrogenated sunflower oil  
Flash samples fried in hydrogenated sunflower oil had a higher SFA content than the samples fried in sunflower oil. Hydrogenated sunflower oil contain higher amount of SFA compared with the sunflower oil, these fatty acids penetrate into fish fingers during frying. Thus, using hydrogenated sunflower oil increased the SFA in the fried samples, when compared with samples fried in oil.
Our findings are in agreement with Weber (2008)1) when silver cat fish fillets fried in hydrogenated vegetable oil (26.9% SFA) were compared with fried fish fillet in canola oil (8.65% SFA) and soybean oil (16.5% SFA). Fish fingers fried in sunflower oil had a higher PUFA and lower MUFA content than the samples fried in hydrogenated sunflower oil. These could be due to the higher percentage of PUFA in sunflower oil compared with hydrogenated sunflower oil, which is absorbed by fish finger during frying. Higher content of PUFA was observed in fish fillets fried in sunflower oil when compared with fish fillet fried in hydrogenated vegetable oil1). The n-3 fatty acids and the ratio of n3/n6 in fried fish fingers made from surimi when fried in sunflower oil are higher than those fried in hydrogenated sunflower oil. However, the n-3 fatty acids and the n3/n6 ratio in fried fish fingers made from mince is higher when fried in hydrogenated sunflower oil, rather than fried in sunflower oil. These changes are probably due to the low level of n-3 fatty acids in hydrogenated sunflower oil and less penetration of these fatty acids into fish fingers during frying.

Conclusion

The effect of flash frying of fish fingers depends on the total fatty acid content of fish fingers, the processing on fish fingers, and the fatty acid profile of the frying oil used. Control over the fatty acid content and composition of the consumed food can therefore be influenced by the culinary fat selected. The study clearly showed that an intake assessment of fatty acids on the basis of raw food products may differ significantly from an assessment based on the fatty acid content of prepared food products. Therefore, the health properties of fatty acids depended largely on their structure and the possible changes in fatty acid content during processing.

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Table 1. Fatty acid composition (g/100gr of total fatty acid) of raw and fried fish fingers in sunflower oil and hydrogenated sunflower oil
Fish finger made from surimiFish finger made from minceFried in hydrogenated  sunflower oilFried in sunflower oilRawFried in 
hydrogenated sunflower oilFried in sunflower oilRawFatty acid composition0.94�0.06 cA1.45�0.21 bA2.16�0.01 aB0.82�0.14 cB1.30�0.005 bA7.98�0.24 aAC14:029.97�0.05 aA24.49�0.50 bA22.19�0.03cA28.93�0.60aA20.41�0.52 bA20.15�0.10 bBC16:0016�0.01 bB0.56�0.06 bB0.83�0.00 aA0.66�0.16 aA0.85�0.14  aA0.87�0.03 aAC17:04.79�0.06 cA5.64�0.04 aA5.56�0.03 bA4.40�0.09 bB4.88�0.04 aB4.94�0.02 aBC18:00.08�0.004b0.18�0.03aB0.14�0.02abBND0.60�0.005 bA0.67�0.02 aAC20:0ND0.09�0.00 aA0.12�0.01 a0.11�0.00 a0.12�0.02 aANDC24:035.97�0.19 aA32.42�0.10 bA31.01�0.03cB34.95�0.76aA28.16�0.36 bB34.62�0.16 aA� SFA3.43�0.005 cB4.30�0.18 bB9.59�0.06 aA4.29�0.12 bA9.84�0.46 aA9.33�0.05 aBC16:10.16�0.008 cB0.24�0.02 bB0.92�0.01 aA0.26�0.01 cA0.38�0.03 bA0.88�0.02 aBC17:144.29�0.01aA42.55�0.02bB39.05�0.05cA44.09�0.52aA43.87�0.50aA38.93�0.06bAC18:1n-91.04�0.06 aA0.52�0.00 bAO.40�0.01cB0.17�0.003cB0.33�0.02 bB1031�0.05  aAC20:1n-948.93�0.00 bA47.61�0.18 aB49.96�0.02cB48083�0.39cA54.43�0.02 aA50.46�0.05 bA� MUFA13.29�017 cA17.00�0.17aA15.20�0.03bA13.24�0.13bA14.73�0.55 aB10.65�0.09cBC18:2n-61.44�0.05 bB2.03�0.03 aA1.38�0.02 bB1.84�0.02 aA.1.09�0.05 cB1.59�0.01 bAC18:3n-30.11�0.007 cA0.14�0.01 bB0.34�0.01 aA0.11�0.02 cA0.40�0.01 aAO.34�0.02 bAC20:20.39�0.02 bB0.12�0.01 cB1.33�0.02 aA0.60�0.06 cA1.12�0.05 bA1.30�0.02 aAC20:4n-60.17�0.002 cB0.49�0.02 bA0.59�0.01 aB0.34�0.05 bA0.34�0.03 bA0.80�004 aAC20:5n-30.05�0.00 bA0.22�0.03 aA0.20�0.02 aA0.10�0.04 bA0.23�0.01 aB0.25�0.03 aAC22:6n-315.47�0.17 cB20.01�0.25 aA18.69�0.01bA16.25�0.34bA17.93�0.42 aB14.91�0.20 cB� PUFA1.662.742.172.291.672.63� n-313.8017.2616.5213.96.005 bA16.2612.28� n-68.216.307.616.09.005 bA9.734.67n-6/n-30.120.150.130.16.005 bA0.100.21n-3/n-61.792.082.211.86.005 bA1.561.88UFA/SFA0.420.610.600.46.005
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Table 2. Fatty acid composition (g/ 100gr of total fatty acid) of sunflower oil and hydrogenated sunflower oil
Hydrogenated sunflower oilSunflower oilFatty acid composition0.42� 0.601.22�0.26C14:034.62�0.4430.11�0.04C16:03.42�0.34          4.64�0.07C18:00.18�0.03-C20:0-0.25� 0.35C16:145.25�0.5448.20� 0.42C18:1n-914.39�0.1513.86� 0,03C18:2n-61.58�0.071.93 � 0.01C18:3n-3Values are Means � SD (n=3)













*Corresponding author
E-mail:  HYPERLINK "mailto:sahari@modares.ac.ir" sahari@modares.ac.ir
Tel: +98-21-44196522; Fax: +98-21-44196524









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