Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage
The perishable nature of fish, with an increase in fish consumption in recent years, led to the improvement of fish preservation techniques. Chitosan coatings adds to the traditional water glazing. The effect of a chitosan solution of 1.5% on the sensory properties of Atlantic salmon (Salmo salar) w...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/42677 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/42677 |