Work

Wood vinegar and chitosan compound preservative affects on fish balls stability

Year: 2021

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2021.101102

Authors: Jiaqing Wang, Irina Potoroko, Lina Tsirulnichenko

Institutions: South Ural State University, Shenyang Institute of Technology

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3159657828

FWCI: 1.74

Cites: 64

Cited by: 15

Related to: 10