Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage-Reference-Cited by-同舟云学术

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Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage

Published:2005-10 Issue:8 Volume:70 Page:e455-e459
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Sathivel Subramaniam

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11514.x/fullpdf

Reference35 articles.

1. Treatments before storage affecting thaw drip formation in Pacific salmon;Bilinski;J Fish Res Board Can,1977

2. Edible films and coatings from soy protein;Brandenburg;J Food Sci,1993

3. Mechanical and barrier properties of edible chitosan films as affected by composition and storage;Butler;J Food Sci,1996

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