Effect of edible coating and modified atmosphere packaging on the microbiological and physicochemical stability of retail maki sushi
Author:
Affiliation:
1. Department of Biotechnology Norwegian University of Science and Technology (NTNU) Trondheim Norway
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16065
Reference59 articles.
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4. Quality parameters of the flesh of Atlantic salmon (Salmo salar) as affected by dietary fat content and full-fat soybean meal as a partial substitute for fish meal in the diet
5. Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review
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1. Design and Development of an Edible Coating for a Ready-to-Eat Fish Product;Polymers;2024-01-27
2. Edible packaging reinforced with nutrients-based nanomaterials;Starch Based Nanomaterials for Food Packaging;2024
3. Impact of adding prebiotics and probiotics on the characteristics of edible films and coatings- a review;Food Research International;2023-02
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