Combination of chitosan coating and clove essential oil reduces lipid oxidation and microbial growth in frozen stored tambaqui (Colossoma macropomum) fillets

标题
Combination of chitosan coating and clove essential oil reduces lipid oxidation and microbial growth in frozen stored tambaqui (Colossoma macropomum) fillets
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 116, Issue -, Pages 108546
出版商
Elsevier BV
发表日期
2019-08-29
DOI
10.1016/j.lwt.2019.108546

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