Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film

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Journal: FOOD SCIENCE AND TECHNOLOGY (LWT) Year:2018 | Volume:87 | Issue:- Page(s): 122-133

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Title

Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film

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Abstract

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Quince seed mucilage supplemented with titanium dioxide and Silicon dioxide nanoparticles
In vitro antimicrobial effect of basil seed mucilage-chitosan films containing Ziziphora clinopodioides essential oil and MgO nanoparticles

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APA: Copy

. (2018). Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film. FOOD SCIENCE AND TECHNOLOGY (LWT), 87(-), 122-133. SID. https://sid.ir/paper/770755/en

Vancouver: Copy

. Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2018;87(-):122-133. Available from: https://sid.ir/paper/770755/en

IEEE: Copy

, “Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 87, no. -, pp. 122–133, 2018, [Online]. Available: https://sid.ir/paper/770755/en

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