The effect of edible coating on the quality of smoked fish

Italian Journal of Food Science

Volumn 26, Issue 4, 2014, Pages 370-382

  Dursun, S ^a   Erkan, N ^b  

^a BITLIS EREN UNIVERSITY   (Turkey)

^b ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Edible coating; Protein; Shelf life; Smoked fish and quality

Indexed keywords

ONCORHYNCHUS MYKISS; SCOMBER SCOMBRUS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84919334316     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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