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

Bibliographic Details
Published in:Journal of Aquatic Food Product Technology
Main Authors: Rodríguez-Turienzo, Laura, Cobos, Ángel, Sanmartín, Beatriz, Díaz, Olga
Other Authors: ANFACO-CECOPESCA
Format: Article in Journal/Newspaper
Language:English
Published: Informa UK Limited 2016
Subjects:
Aquatic Science
Food Science
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1080/10498850.2014.994082
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spelling crinformauk:10.1080/10498850.2014.994082 2023-05-15T15:29:06+02:00 Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon ( Salmo salar ) Rodríguez-Turienzo, Laura Cobos, Ángel Sanmartín, Beatriz Díaz, Olga ANFACO-CECOPESCA 2016 http://dx.doi.org/10.1080/10498850.2014.994082 en eng Informa UK Limited Journal of Aquatic Food Product Technology volume 25, issue 6, page 928-939 ISSN 1049-8850 1547-0636 Aquatic Science Food Science journal-article 2016 crinformauk https://doi.org/10.1080/10498850.2014.994082 2022-04-13T09:35:00Z Article in Journal/Newspaper Atlantic salmon Salmo salar Informa (via Crossref) Journal of Aquatic Food Product Technology 25 6 928 939
institution Open Polar
collection Informa (via Crossref)
op_collection_id crinformauk
language English
topic Aquatic Science
Food Science
spellingShingle Aquatic Science
Food Science
Rodríguez-Turienzo, Laura
Cobos, Ángel
Sanmartín, Beatriz
Díaz, Olga
Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon ( Salmo salar )
topic_facet Aquatic Science
Food Science
author2 ANFACO-CECOPESCA
format Article in Journal/Newspaper
author Rodríguez-Turienzo, Laura
Cobos, Ángel
Sanmartín, Beatriz
Díaz, Olga
author_facet Rodríguez-Turienzo, Laura
Cobos, Ángel
Sanmartín, Beatriz
Díaz, Olga
author_sort Rodríguez-Turienzo, Laura
title Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon ( Salmo salar )
title_short Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon ( Salmo salar )
title_full Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon ( Salmo salar )
title_fullStr Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon ( Salmo salar )
title_full_unstemmed Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon ( Salmo salar )
title_sort evaluation of egg white protein-based coatings to improve the protection of frozen atlantic salmon ( salmo salar )
publisher Informa UK Limited
publishDate 2016
url http://dx.doi.org/10.1080/10498850.2014.994082
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Journal of Aquatic Food Product Technology
volume 25, issue 6, page 928-939
ISSN 1049-8850 1547-0636
op_doi https://doi.org/10.1080/10498850.2014.994082
container_title Journal of Aquatic Food Product Technology
container_volume 25
container_issue 6
container_start_page 928
op_container_end_page 939
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