Open AccessEffect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C
Author(s) -
Milene Vala,
Ana Augusto,
André Horta,
Susana Mendes,
Maria M. Gil
Publication year - 2017
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v6i2.406
Subject(s) - gelatin , tuna , food science , chemistry , shelf life , fucus vesiculosus , glycerol , imino acid , raw material , botany , algae , fishery , biology , fish <actinopterygii> , biochemistry , organic chemistry , amino acid , proline
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom