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Quality Evaluation Focusing on Tissue Fractal Dimension and Chemical Changes for Frozen Tilapia with Treatment by Tangerine Peel Extract
This work aimed to establish an effective approach to evaluate the quality of frozen fish, focusing on changes in fish tissue structure and chemical composition during storage. Fresh tilapia samples were treated by coating with tangerine peel (TP) extract and then stored at −4, −8 and −18 °C, respec...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5294564/ https://www.ncbi.nlm.nih.gov/pubmed/28169365 http://dx.doi.org/10.1038/srep42202 |