Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet
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Title
Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet
Authors
Keywords
Fish bone gelatine, Chitosan, Gallic acid, Clove oil, Edible coating, Salmon fillets
Journal
FOOD CONTROL
Volume 125, Issue -, Pages 107994
Publisher
Elsevier BV
Online
2021-02-23
DOI
10.1016/j.foodcont.2021.107994
References
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