A superchilling storage–ice glazing (SS-IG) of Atlantic salmon (Salmo salar) sashimi fillets using coating protective layers of Zanthoxylum essential oils (EOs)

• Published in: Aquaculture
• Main Authors: He, Qi, Li, Ziyin, Yang, Zhao, Zhang, Yangcong, Liu, Jun
• Other Authors: National Natural Science Foundation of China, National Key Research and Development Program of China, Guangdong Key R&D Program
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2020
• Subjects: Aquatic Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.aquaculture.2019.734506; https://api.elsevier.com/content/article/PII:S0044848618322671?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0044848618322671?httpAccept=text/plain