Edible films and coatings in seafood preservation: A review-Reference-Cited by-同舟云学术

Edible films and coatings in seafood preservation: A review

Published:2018-02 Issue: Volume:240 Page:505-513
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dehghani Samira,Hosseini Seyed Vali,Regenstein Joe M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference72 articles.

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3. Post mortem variation in total volatile base nitrogen and trimethylamine nitrogen between Galda (Macrobrachium rosenbergii) and Bagda (Penaeus monodon);Ali,2010

4. Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage;Anvari;International Journal of Food Science and Technology,2011

5. Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil;Arfat;Journal of Food Science and Technology,2015

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