Combined Effects of Vacuum Packaging and an Active Packaging Based on Whey Protein on Maintaining Quality of Pike–Perch Fillets During Refrigerated Storage (4 °C)
Crossref DOI link: https://doi.org/10.1007/s41783-019-00073-w
Published Online: 2019-12-02
Published Print: 2019-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Shokri, Sajad
Ehsani, Ali
Funding for this research was provided by:
Urmia University
Text and Data Mining valid from 2019-10-01
Version of Record valid from 2019-10-01
Article History
Received: 5 February 2019
Accepted: 29 October 2019
First Online: 2 December 2019