2011•Food ChemistryRequires access

Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation

Laura Rodríguez-Turienzo, Ángel Cobos, Vanesa Moreno, Amado Caride, Juan M. Vieites, Olga Díaz Rubio

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Key concepts: Coating, Plasticizer, Glycerol, Food science, Chemistry, Shelf life, Salmo, Whey protein

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Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation — Research Paper | ScholarLens