Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin-Reference-Cited by-同舟云学术

Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin

Published:2016-10 Issue: Volume:72 Page:457-466
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Alparslan Yunus,Yapıcı Hatice Hasanhocaoğlu,Metin Cansu,Baygar Tuba,Günlü Ali,Baygar Taçnur

Funder

The Scientific and Technological Research Council of Turkey

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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3. Effects of gelatin-based edible films enriched with laurel essential oil on the quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage;Alparslan;Food Technology and Biotechnology,2014

4. Bestimmung des Fl_chtigen Basenstickstoofs;Antonacopoulos,1973

5. Official methods of analysis;AOAC,1990

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