Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film

Published 2018 View Full Article

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Title
Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film
Authors
Keywords
Sauced silver carp, Sodium alginate, Carboxymethylcellulose, Coating, Film
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 87, Issue -, Pages 122-133
Publisher
Elsevier BV
Online
2017-08-25
DOI
10.1016/j.lwt.2017.08.068

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