Effects of coatings of polyethyleneimine and thyme essential oil combined with chitosan on sliced fresh channa argus during refrigerated storage

Journal of Food Process Engineering

Volumn 38, Issue 3, 2015, Pages 225-233

  Yang, Fuxin ^a   Hu, Shuaifeng ^a   Lu, Ye ^a   Yang, Hui ^a   Zhao, Yong ^a   Li, Li ^a  

^a SHANGHAI OCEAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CHITOSAN; COATINGS; ESSENTIAL OILS; FISH; FOOD STORAGE; SPOILAGE; TEXTURES;

ANTIBACTERIAL COATINGS; ANTIMICROBIAL ACTION; BACTERIAL CONTAMINATION; PHYSICOCHEMICAL PARAMETERS; REFRIGERATED STORAGES; SENSORY CHARACTERISTICS; THIOBARBITURIC ACID; TOTAL VOLATILE BASIC NITROGENS;

QUALITY CONTROL;

BACTERIA (MICROORGANISMS); CHANNA ARGUS; THYMUS VULGARIS;

EID: 84926678790     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12155     Document Type: Article

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