Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets
Özet
Effects of chitosan coating combined with sumac on the quality of rainbow trout (Oncorhynchus mykiss) fillets stored in refrigerated condition (4°C) for 12 days were evaluated. The treatments in this study were—T1, control; T2, chitosan: 2% w/v; T3, chito
Bağlantı
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85055879090&doi=10.1111%2fjfs.12545&partnerID=40&md5=c64689174b95c94edfebafa6f880c06bhttps://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/9920
Koleksiyonlar
DSpace@YASAR by Yasar University Institutional Repository is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 Unported License..