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Improvement of the Storage Quality of Frozen Rainbow Trout by Chitosan Coating Incorporated with Cinnamon Oil

contributor authorSeyed Mahdi Ojagh
contributor authorMasoud Rezaei
contributor authorSeyed Hadi Razavi
date accessioned2020-03-15T14:41:19Z
date available2020-03-15T14:41:19Z
date issued2014
identifier otherf1paSquiEZZR7EJbCJ92XAIDQ68m7pzcaqsMTY25iturYDZKjH.pdf
identifier urihttp://libsearch.um.ac.ir:80/fum/handle/fum/1974846?show=full
formatgeneral
languageEnglish
titleImprovement of the Storage Quality of Frozen Rainbow Trout by Chitosan Coating Incorporated with Cinnamon Oil
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid13726413
identifier doi10.1080/10498850.2012.701710
journal titleJournal of Aquatic Food Product Technology
coverageAcademic
pages146-154
journal volume23
journal issue2
filesize474983
citations1


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