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Journal of Aquatic Food Product Technology Volume 25, 2016 - Issue 6
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Articles

Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon (Salmo salar)

Laura Rodríguez-TurienzoFood Technology Area, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Science, Universidad de Santiago de Compostela, Lugo, SpainView further author information
,
Ángel CobosFood Technology Area, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Science, Universidad de Santiago de Compostela, Lugo, SpainCorrespondence[email protected]
View further author information
,
Beatriz SanmartínFood Technology Area, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Science, Universidad de Santiago de Compostela, Lugo, SpainView further author information
&
Olga DíazFood Technology Area, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Science, Universidad de Santiago de Compostela, Lugo, SpainView further author information
Pages 928-939 | Published online: 20 Jul 2016

References

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