Effects of high‐molecular‐weight chitosan coating prepared in different solvents on quality of catfish fillets during 6‐month frozen storage
Author:
Affiliation:
1. Faculty of Fisheries, Department of Seafood Processing Technology Recep Tayyip Erdogan University Rize 53100 Turkey
2. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803–4200
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15622
Reference42 articles.
1. Organic Acid Dipping of Catfish Fillets: Effect on Color, Microbial Load, and Listeria monocytogenes
2. Impact of chitosan application technique on refrigerated catfish fillet quality
3. Effect of Paternal Blue Catfish Strain Effects on Hatchery Fry Production and Performance of Channel Catfish × Blue Catfish F1Hybrid Fry Production and Fingerling Performance Under Commercial Conditions
4. Effects of Intrinsic and Extrinsic Visual Cues on Consumer Emotion and Purchase Intent: A Case of Ready-to-Eat Salad
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