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Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage
来源：食品科学网 阅读量: 339 发表时间: 2014-08-29
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作者: Mohammad Jouki a,∗, Seyed Ali Mortazavi a, Farideh Tabatabaei Yazdi a, Arash Koocheki a, Naimeh Khazaei b
关键词: Edible films; Color; Texture; Lipid oxidation; Rainbow trout fillet
摘要:

In this study quality changes of rainbowtrout fillet wrapped with quince seed mucilageQSMfilm incorporated with 0&n...

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