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Improvement of the microbial quality, antioxidant activity,..:
Abdel-Naeem, Heba H.S.
;
Sallam, Khalid Ibrahim
;
Malak, Nermeen M.L.
Food Control. 130 (2021) - p. 108317 , 2021
Link:
https://doi.org/10.1016/j.foodcont.2021.108317
RT Journal T1
Improvement of the microbial quality, antioxidant activity, phenolic and flavonoid contents, and shelf life of smoked herring (Clupea harengus) during frozen storage by using chitosan edible coating
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodcont.2021.108317&Exemplar=1&LAN=DE A1 Abdel-Naeem, Heba H.S. A1 Sallam, Khalid Ibrahim A1 Malak, Nermeen M.L. PB Elsevier BV YR 2021 SN 0956-7135 JF Food Control VO 130 SP 108317 LK http://dx.doi.org/https://doi.org/10.1016/j.foodcont.2021.108317 DO https://doi.org/10.1016/j.foodcont.2021.108317 SF ELIB - SuUB Bremen
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