Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation

  1. Rodriguez-Turienzo, L.
  2. Cobos, A.
  3. Moreno, V.
  4. Caride, A.
  5. Vieites, J.M.
  6. Diaz, O.
Revista:
Food Chemistry

ISSN: 0308-8146

Ano de publicación: 2011

Volume: 128

Número: 1

Páxinas: 187-194

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2011.03.026 GOOGLE SCHOLAR
Fonte de datos: Scopus