Fennema, O.R., & Kaster. (1986). A review: Edible films and coatings. Food technology, Vol.40, No. 12, PP. 47-59.
Gómez-Estaca, J., López de Lacey, A., López-Caballero, M. E., Gómez-Guillén, M. C., & Montero, P. (2010). Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, Vol.27, No.7, PP. 889-896.
Jafarpour, S.A., Alinejad, A., Yeganeh, S., & Safari, R. (2013). Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation temperatures. Vol. 22, No. 2, PP. 46-35.
Khezri Ahmadabad, M., Rezaei, M., & Ojagh, S. M. (2015). The effect of whey protein edible coating on microbial quality of rainbow trout fillet during cold storage. JFST, Vol.12, No.49, PP.11-20.
Li, T., Li, J., H, W., Z, X., Li, X., & Z, J. (2012). Shelf-life extention of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry, Vol, 135. PP.140-145.
López-Caballero, M. E., Álvarez Torres, M. D., Sánchez-Fernández, J. A., & Moral, A. (2002). Photobacterium phosphoreum isolated as a luminescent colony from spoiled fish, cultured in model system under controlled atmospheres. European Food Research and Technology, Vol. 215, No.5, PP.390-395.
López-Caballero, M. E.,Gomez-Guillen, M. C., Perez-Mateos, M., & Montero, P. (2005). A chitosan-gelatin blend as a coating for fish patties. Food Hydrocolloids, Vol.19, PP.303-311.
Neetoo, H., Ye, M., Chen, H., 2010. Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets. International Journal of Food Microbiology, Vol.136, No.3, PP.326-331.
Nollet, L. M. L., & Toldra, F. (2010). Sensory analysis of foods of animal origin (illustration): CRC Press.
Probiotic as product of bacterial and human companionship. (2009). Medical sciences university of shahid beheshthi. Assistance food and drug.
Sánchez-Ortega, I., García-Almendárez, B.E., Santos-López, E.M., Amaro-Reyes, A., Barboza-Corona, J.E., Regalado, C. (2014). A review: Antimicrobial edible films and coatings for meat and meat products preservation. Scientific World Journal,Vol.2014, PP.18.
Seifzadeh, M., & Matlabi, A.A. (2012). Effects of using of mixing cover of whey protein and sodium alginate on Kilka fish(Clupeonella delicatula) quality changing in cooling storage. Journal of Aquatic Animals and Fisheries, Vol. 2, No.8, PP.39-88.
Soukoulis, C., Yonekura, L., Gan, H., Behboudi-Jobbehdar, S., Parmenter, C., and Fisk, I. (2014). Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocolloids. Vol.39, PP.231-242.
Vejdani, R., & Zali, M.R. (2003). Probiotics and the mechanism of their effect on the prevention and treatment of diseases man. Research Journal of Faculty of Medicine.Shahid Beheshti University of Medical Sciences. Vol.27, No.4, PP.319-330.
