Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass ( Dicentrarchus labrax ) fillets

Author:

Ceylan Zafer,Unal Sengor Gulgun F.,Yilmaz Mustafa Tahsin

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Merck Food Microbiology Application;Anon,2005

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5. Effects of chitosan coating on shelf life of rainbow trout (Oncorhynchus mykiss, W. 1792) fillets;Can;Türk Mikrobiyol. Cem. Derg.,2012

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