Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets

BACKGROUND: Edible coatings have beneficial effect on quality of fish and act as barrier against moisture transfer and uptake of oxygen. Edible coating made up of biodegradable materials is helpful to control the quality deterioration and enhance the shelf life. METHODS: The present study was design...

Descripción completa

Detalles Bibliográficos
Autores principales: Khan, Muhammad Issa, Adrees, Muhammad Nawaz, Arshad, Muhammad Sajid, Anjum, Faqir Muhammad, Jo, Cheorun, Sameen, Aysha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4484698/
https://www.ncbi.nlm.nih.gov/pubmed/26099651
http://dx.doi.org/10.1186/s12944-015-0060-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4484698/
https://www.ncbi.nlm.nih.gov/pubmed/26099651
http://dx.doi.org/10.1186/s12944-015-0060-z

Ejemplares similares