Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets

dc.contributor.author	Fadiloglu, E.E.
dc.contributor.author	Emir Coban, O.
dc.date.accessioned	2021-01-25T20:48:27Z
dc.date.available	2021-01-25T20:48:27Z
dc.date.issued	2018
dc.identifier	10.1111/jfs.12545
dc.identifier.issn	01496085
dc.identifier.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85055879090&doi=10.1111%2fjfs.12545&partnerID=40&md5=c64689174b95c94edfebafa6f880c06b
dc.identifier.uri	https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/9920
dc.description.abstract	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
dc.language.iso	English
dc.publisher	Journal of Food Safety
dc.title	Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets
dc.type	Article
dc.relation.volume	38
dc.relation.issue	6
dc.description.affiliations	Department of Gastronomy and Culinary Arts, School of Applied Sciences, Yaşar University, İzmir, Turkey; Faculty of Fisheries, Department of Fish Processing Technology, Fırat University, Elazig, Turkey

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