Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage

Food Control

Volumn 46, Issue , 2014, Pages 397-402

  Xu, Gangchun ^a   Tang, Xue ^b   Tang, Shihan ^b   You, Huabin ^c   Shi, Huawei ^b   Gu, Ruobo ^a  

^a SOUTH CHINA SEA FISHERIES RESEARCH INSTITUTE   (China)

^b JIANGNAN UNIVERSITY   (China)

^c Qiuxue Lake Fishery Co Ltd Taizhou City 225300   (China)

Author keywords

American shad; Chitosan; Electrolyzed oxidizing water; Storage quality

Indexed keywords

EID: 84903146743     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.06.010     Document Type: Article

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