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    Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets

    Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets by Forouzan Sabzipour-Hafshejani, Armin Mirzapour-Kouhdasht, Diako Khodaei, Mohammad Sadegh Taghizadeh, Marco Garcia-Vaquero

    Published 2022-08-01
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