Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers

Author:

Ehsani Ali1,Hashemi Mohammad2,Aminzare Majid3ORCID,Raeisi Mojtaba4,Afshari Asma2,Mirza Alizadeh Adel5,Rezaeigolestani Mohammadreza6ORCID

Affiliation:

1. Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran

2. Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran

3. Department of Food Safety and Hygiene, School of Public Health Zanjan University of Medical Sciences Zanjan Iran

4. Department of Nutrition, Faculty of Health Golestan University of Medical Sciences Gorgan Iran

5. Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran

6. Department of Food Hygiene, Faculty of Veterinary Medicine University of Tehran Tehran Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

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