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

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Date
2018
Author
Fadiloglu, E.E.
Emir Coban, O.
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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
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https://www.scopus.com/inward/record.uri?eid=2-s2.0-85055879090&doi=10.1111%2fjfs.12545&partnerID=40&md5=c64689174b95c94edfebafa6f880c06b
https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/9920
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