Effects of lactoperoxidase system-alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage-Reference-Cited by-同舟云学术

Effects of lactoperoxidase system-alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

Published:2018-01-29 Issue:3 Volume:38 Page:e12449
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Yousefi Mohammad¹^ORCID,Farshidi Maryam²^ORCID,Ehsani Ali²

Affiliation:

1. Talented Students Center, Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz Iran

2. Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz Iran

Funder

Vice Chancellor for Research of Tabriz University of Medical Sciences in Tabriz, Iran

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12449/fullpdf

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4. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage;Bensid;Food Chemistry,2014

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