Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)

✍ Scribed by Rodriguez-Turienzo, Laura; Cobos, Angel; Diaz, Olga

• Book ID: 120566351
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 286 KB
• Volume: 119
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2013.06.015