Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C-Reference-Cited by-同舟云学术

Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C

Published:2022-01-04 Issue:9 Volume:59 Page:3387-3398
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Remya S.^ORCID,Sivaraman G. K.,Joseph Toms C.,Parmar Ejaz,Sreelakshmi K. R.,Mohan C. O.,Ravishankar C. N.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05322-y.pdf

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4. Bou R, Claret A, Stamatakis A et al (2017) Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid. J Sci Food Agric 97:5352–5360. https://doi.org/10.1002/JSFA.8424

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