The Effect of Sodium Caseinate Coating Incorporated withZataria moltifloraEssential Oil on the Quality and Shelf Life of Rainbow Trout During Refrigerated Storage-Reference-Cited by-同舟云学术

The Effect of Sodium Caseinate Coating Incorporated withZataria moltifloraEssential Oil on the Quality and Shelf Life of Rainbow Trout During Refrigerated Storage

Published:2016-06-27 Issue:8 Volume:25 Page:1311-1322
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Zargar Marjan¹,Yeganeh Sakineh¹,Razavi Seyed Hadi²,Ojagh Seyed Mahdi³

Affiliation:

1. Department of Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran

2. Department of Food Science and Engineering, College of Agriculture, University of Tehran, Tehran, Iran

3. Department of Fisheries, College of Natural Science Resources, University of Gorgan, Gorgan, Iran

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2015.1058308

Reference52 articles.

1. Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil

2. Review of antimicrobial food packaging

3. Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils

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