Combined effect of O2 scavenger and antimicrobial film on shelf life of fresh cobia (Rachycentron canadum)fish steaks stored at 2°C.)

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dc.contributor.authorRemya, S.
dc.contributor.authorMohan, C.O.
dc.contributor.authorVenkateshwarlu, G.
dc.contributor.authorSivaraman, G.K.
dc.contributor.authorRavishankar, C.N.
dc.date.accessioned2017-12-12T05:21:58Z
dc.date.available2017-12-12T05:21:58Z
dc.date.issued2017
dc.identifier.citation)Food Control 71(2017):71-78en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3053
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectActive packagingen_US
dc.subjectchitosanen_US
dc.subjectGinger essential oilen_US
dc.subjectcobiaen_US
dc.subjectoxygen scavengeren_US
dc.titleCombined effect of O2 scavenger and antimicrobial film on shelf life of fresh cobia (Rachycentron canadum)fish steaks stored at 2°C.)en_US
dc.typeArticleen_US
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