Effect of Gelatin/Chitosan Coating on Chicken Patty Quality During Frozen Storage: A Response Surface Methodology Application
Quality loss of food products is an important problem for food producers and consumers. Edible coating application is an alternative method to preserve food quality and to extend shelf life. In this study, a coating solution composed of chicken gelatin (0-6%), chitosan (0-2%) and sorbitol (0-1.5%),...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Kafkas
2021-03-01
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| Series: | Kafkas Universitesi Veteriner Fakultesi Dergisi |
| Subjects: | |
| Online Access: | http://vetdergikafkas.org/uploads/pdf/pdf_KVFD_2784.pdf |