Sabzipour-Hafshejani, F.; Mirzapour-Kouhdasht, A.; Khodaei, D.; Taghizadeh, M.S.; Garcia-Vaquero, M.
Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets. Polymers 2022, 14, 3371.
https://doi.org/10.3390/polym14163371
AMA Style
Sabzipour-Hafshejani F, Mirzapour-Kouhdasht A, Khodaei D, Taghizadeh MS, Garcia-Vaquero M.
Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets. Polymers. 2022; 14(16):3371.
https://doi.org/10.3390/polym14163371
Chicago/Turabian Style
Sabzipour-Hafshejani, Forouzan, Armin Mirzapour-Kouhdasht, Diako Khodaei, Mohammad Sadegh Taghizadeh, and Marco Garcia-Vaquero.
2022. "Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets" Polymers 14, no. 16: 3371.
https://doi.org/10.3390/polym14163371
APA Style
Sabzipour-Hafshejani, F., Mirzapour-Kouhdasht, A., Khodaei, D., Taghizadeh, M. S., & Garcia-Vaquero, M.
(2022). Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets. Polymers, 14(16), 3371.
https://doi.org/10.3390/polym14163371
