Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation-Reference-Cited by-同舟云学术

Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation

Published:2011-09 Issue:1 Volume:128 Page:187-194
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rodriguez-Turienzo Laura,Cobos Angel,Moreno Vanesa,Caride Amado,Vieites Juan M.,Diaz Olga

Funder

Plan Galego de Investigación, Desenvolvemento e Innovación Tecnolóxica da Xunta de Galicia and Centro Tecnológico Nacional de Conservación de Productos de la Pesca (ANFACO-CECOPESCA)

Plan Galego de Investigación, Desenvolvemento e Innovación Tecnolóxica da Xunta de Galicia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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5. Edible films and coatings: Tomorrow’s packagings: A review;Debeaufort;Critical Reviews in Food Science and Nutrition,1998

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