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

✍ Scribed by Subramaniam Sathivel

• Book ID: 108826230
• Publisher: Institute of Food Technologists
• Year: 2005
• Tongue: English
• Weight: 411 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb11514.x