Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets-Reference-Cited by-同舟云学术

Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets

Published:2019-11 Issue: Volume:125 Page:108633
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Merlo Thais Cardoso,Contreras-Castillo Carmen J.^ORCID,Saldaña Erick,Barancelli Giovana Verginia,Dargelio Mariana Damiames Baccarin,Yoshida Cristiana Maria Pedroso,Ribeiro Junior Eduardo E.,Massarioli Adna,Venturini Anna Cecilia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

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