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Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing

Ana Carolina Pelaes Vital1, Ana Guerrero2,3, Mariana Garcia Ornaghi2

  • 11Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, 87020-900 Brazil.

Journal of Food Science and Technology
|November 29, 2018
PubMed

Keywords:
Antioxidant activityConsumer analysesLipid oxidationPrincipal component analysesScanning electron microscopeTexture

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