Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)

• Published in: Journal of Food Engineering
• Main Authors: Rodriguez-Turienzo, Laura, Cobos, Angel, Diaz, Olga
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2013
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.jfoodeng.2013.06.015; https://api.elsevier.com/content/article/PII:S0260877413003166?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0260877413003166?httpAccept=text/plain