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نام مجله: The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets
موارد یافت شده: 3
1 - The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets (چکیده)2 - Investigation of the Protective Effect of β-carotene in the Prevention of Lipid and Protein Oxidation in Carp Meat during Different Storage Times (چکیده)
3 - Development of Optimized Edible Packaging Based on White-cheek Shark (Carcharhinus dussumieri) Skin Gelatin Biopolymer: Mechanical, Water Vapor Permeability, and Structural Properties (چکیده)
