Comparative evaluation of gum arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta)

Gum acacia coating with garlic and cinnamon as an alternate, natural preservative for meat and fish

(2016) Rakshit Madhumita et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

(2014) Irais Sánchez-Ortega et al.   TheScientificWorldJOURNAL

Compositional and chill storage characteristics of microwave-blanched sutchi catfish (Pangasianodon hypophthalmus) fillets

(2013) Puthenpurakkal Kizhakkethil Binsi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microbiological and shelf life characteristics of eviscerated and vacuum packed freshwater catfish (Ompok pabda) during chill storage

(2013) P. K. Binsi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic coating enriched with natamycin during storage

(2012) Tianjia Jiang et al.   FOOD CHEMISTRY

Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.)

(2011) V. Stejskal et al.   FOOD CHEMISTRY

Effect of a Novel Edible Composite Coating Based on Gum Arabic and Chitosan on Biochemical and Physiological Responses of Banana Fruits during Cold Storage

(2011) Mehdi Maqbool et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY