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Articles
Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs
Yongli JiangDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information
, Chenjun ZhuangDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information
, Yu ZhongDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaCorrespondence[email protected]
View further author information
, View further author information
Yanyun ZhaoDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China;Department of Food Science and Technology, Oregon State University, Corvallis, USAView further author information
, Yun DengDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information
, Haiyan GaoFood Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaView further author information
, Hangjun ChenFood Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaView further author information
& Honglei MuFood Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaView further author information
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Pages 868-878
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Received 04 Dec 2017, Accepted 15 Apr 2018, Published online: 30 May 2018
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