Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet<i> (Cyprinus carpio)</i> Stored at −18°C

<div>SDS-PAGE of common carp fillets stored at −18°C; control batch (C) fillet without coating and filleted carp with edible coating (C + EC); M1, M2, M4, and M5 from first to fifth month during storage.</div>

International Journal of Food Science

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Figure 4

Figure 4: Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet<i> (Cyprinus carpio)</i> Stored at −18°C 

International Journal of Food Science

Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet (Cyprinus carpio) Stored at −18°C

Figure 4