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2016•Unpublished venueRequires access

OPTIMIZATION OF CHITOSAN AND / OR GELATIN EDIBLE COATINGS TO IMPROVE QUALITY OF REFRIGERATED SHRIMP

Farajzadeh Fatemeh, Motamedzadegan Ali, Shahidi Seyed Ahmad, Shabnam Hamzeh

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Key concepts: Shrimp, Gelatin, Chitosan, Food science, Quality (philosophy), Business, Biotechnology, Pulp and paper industry

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OPTIMIZATION OF CHITOSAN AND / OR GELATIN EDIBLE COATINGS TO IMPROVE QUALITY OF REFRIGERATED SHRIMP — Research Paper | ScholarLens