Makale
Tam Makale
Uluslararası
2016
Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow trout Oncorhynchus mykiss during cold storage 4 C
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Cilt 19 · 01.01.2016
Anahtar kelimeler
Chitosan
Rainbow trout
Rosemary
Shelf life
WHEY
Fillets
Lipid oxidation
Salmon
EDIBLE FILMS
Edible coating
QUALITY PRESERVATION
MOISTURE LOSS
POULTRY
Atıf için künye
Oğuzhan Yıldız, P., & Yangılar, F. (2016). Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow trout Oncorhynchus mykiss during cold storage 4 C. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 19. https://doi.org/10.1080/10942912.2015.1092160
BibTeX
@article{oguzhanyildiz2016-209070,
author = {Oğuzhan Yıldız, Pınar and Yangılar, Filiz},
title = {Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow trout Oncorhynchus mykiss during cold storage 4 C},
journal = {INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
year = {2016},
volume = {19},
issn = {1094-2912},
doi = {10.1080/10942912.2015.1092160},
url = {https://akademik.atauni.edu.tr/yayinlar/209070-effects-of-different-whey-protein-concentrate-coating-on-selected-properties-of}
}