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CHEMICAL ANALYSIS OF FOODS.

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Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

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Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

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Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

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Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets

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