Investigating and optimizing the effect of combined coating of whey protein concentrate, maltodextrin and rosemary essence on the chemical properties of tilapia fish during cold storage
polyunsaturated fatty acids, and pH. One of the methods which can control the spoilage rate is the use of natural coatings. This study aimed to investigate the effect of coating Tilapia fish fillets with whey protein concentrate (10, 15, and 20% w/w), maltodextrin (15, 20, and 25% w/w), and rosemary...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2023-02-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://jfh.tabriz.iau.ir/article_700685_b4f092c550a47d4eaf09343e66521b91.pdf |