THE EFECT OF EDIBLE COATING ON THE QUALITY OF SMOKED FISH

dc.contributor.author	Dursun, S.
dc.contributor.author	Erkan, N.
dc.date.accessioned	2021-12-16T09:08:09Z
dc.date.available	2021-12-16T09:08:09Z
dc.date.issued	2014
dc.identifier.issn	1120-1770
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10638
dc.description.abstract	The combined effect of protein based edible coating and vacuum packaging on the shelf-life of hot-smoked rainbow trout stored under refrigeration was investigated for a period up to 6 weeks. Edible coatings were produced from the protein sources (soy prot
dc.description.sponsorship	Research Fund of Istanbul UniversityIstanbul University [3669]
dc.language.iso	English
dc.publisher	Chırıottı Edıtorı
dc.source	Italıan Journal Of Food Scıence
dc.title	THE EFECT OF EDIBLE COATING ON THE QUALITY OF SMOKED FISH
dc.type	Article
dc.identifier.issue	4
dc.identifier.startpage	370
dc.identifier.endpage	382
dc.identifier.wos	WOS:000346068600004
dc.identifier.volume	26

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