| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543041 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Polyphosphates increased shelf life in Rutilus frisii kutum fillets. ⺠Polyphosphates reduced levels of psychrotrophic bacteria. ⺠Polyphosphates reduced drip loss and increased water-holding capacity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Y. Etemadian, B. Shabanpour, A.R. Sadeghi Mahoonak, A. Shabani, M. Alami,