Potential of Nanochitosan as an Edible Coating on Pangasius Fillet: A Review
Bachrul Ilman, Emma Rochima, Walim Lili & Rusky Intan Pratama · Asian Journal of Fisheries and Aquatic Research · 2022
Pangasius fillet are highly perishable foods and have a relatively short shelf life due to the quality degradation process. Nanochitosan is known to have the potential to protect fish fillets as an edible coating because it can penetrate deep into meat tissue and has high antibac...
Open access
Research Article
10.9734/ajfar/2022/v20i6519