Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage

Food Science and Human Wellness

Volumn 3, Issue 2, 2014, Pages 65-72

  Jouki, Mohammad ^a   Mortazavi, Seyed Ali ^a   Yazdi, Farideh Tabatabaei ^a   Koocheki, Arash ^a   Khazaei, Naimeh ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b URMIA UNIVERSITY   (Iran)

Author keywords

Color; Edible films; Lipid oxidation; Rainbow trout fillet; Texture

Indexed keywords

EID: 85068974474     PISSN: None     EISSN: 22134530     Source Type: Journal    
DOI: 10.1016/j.fshw.2014.05.002     Document Type: Article

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