The effect of edible coating on the quality of smoked fish

dc.contributor.author	Dursun, S.
dc.contributor.author	Erkan, N.
dc.date.accessioned	2021-12-16T10:12:48Z
dc.date.available	2021-12-16T10:12:48Z
dc.date.issued	2014
dc.identifier.issn	11201770
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/13312
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	3669
dc.language.iso	English
dc.publisher	Chiriotti Editori
dc.source	Italian Journal of Food Science
dc.title	The effect 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.scopus	2-s2.0-84919334316
dc.identifier.volume	26

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