Effects on quality properties of smoked rainbow trout (Oncorhynchus mykiss) fillets of chitosan films enriched with essential oils-Reference-Cited by-同舟云学术

Effects on quality properties of smoked rainbow trout (Oncorhynchus mykiss) fillets of chitosan films enriched with essential oils

Published:2016-06-03 Issue:1 Volume:41 Page:e12757
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Doğan Güntekin¹,İzci Levent²

Affiliation:

1. Turkish State Meteorological Service; Isparta Turkey

2. Egirdir Fisheries Faculty; Department of Fish Processing Technology; Süleyman Demirel University; Isparta Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12757/fullpdf

Reference41 articles.

1. Analysis of microbiological and chemical qualities of vacuumed and unvacuumed mirror carp (Cyprinus carpio L.) pastrami;Arslan;Turk. J. Vet. Anim. Sci.,1997

2. Bilen , G. 2009 98

3. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life;Cadun;Food Chem.,2005

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