Comparative study between film and coating packaging based on shrimp concentrate obtained from marine industrial waste for fish sausage preservation-Reference-Cited by-同舟云学术

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Comparative study between film and coating packaging based on shrimp concentrate obtained from marine industrial waste for fish sausage preservation

Published:2016-12 Issue: Volume:70 Page:325-332
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Alemán A.,González F.,Arancibia M.Y.,López-Caballero M.E.,Montero P.,Gómez-Guillén M.C.

Funder

Spanish Ministry of Economy

Ecuadorian government

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference35 articles.

1. Determination of volatile basic nitrogen in fish: A third collaborative study by the west european fish technologists’ association (WEFTA);Antonacopoulos;Zeitschrift für Lebensmittel-Untersuchung und Forschung,1989

2. Official methods of analysis;AOAC,2005

3. Antimicrobial and antioxidant chitosan coatings enriched with active shrimp (Litopenaeus vannamei) waste materials;Arancibia;Food Hydrocolloids,2014

4. Development of active films of chitosan isolated by mild extraction with added protein concentrates from shrimp waste;Arancibia;Food Hydrocolloids,2015

5. Chitosan coatings enriched with active shrimp waste for shrimp preservation;Arancibia;Food Control,2015

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