Chemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage

Iranian Journal of Fisheries Sciences

Volumn 12, Issue 1, 2013, Pages 140-153

  Seyfzadeh, M ^a   Motalebi, A A ^b   Kakoolaki, S ^b   Gholipour, H ^c  

^a Iranian Fisheries National Fish Processing Center   (Iran)

^b IRANIAN FISHERIES RESEARCH ORGANIZATION   (Iran)

^c Gonbad University   (Iran)

Author keywords

Edible film; Kilka; Shelf life; Sodium alginate; Whey protein

Indexed keywords

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS;

EID: 84873661853     PISSN: 15622916     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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