Rapid Evaluation Methods for Quality of Trout (<i>Oncorhynchus mykiss</i>) Fresh Fillet Preserved in an Active Edible Coating
In this study different methods were used to evaluate the effectiveness of a carrageenan coating and carrageenan coating incorporating lemon essential oil (ELO) in preserving the physicochemical and olfactory characteristics of trout fillets stored at 4 °C up to 12 days. The fillet morpholo...
| Main Authors: | , , , , |
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| פורמט: | Article |
| שפה: | English |
| יצא לאור: |
MDPI AG
2019-04-01
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| סדרה: | Foods |
| נושאים: | |
| גישה מקוונת: | https://www.mdpi.com/2304-8158/8/4/113 |