Ultraviolet-B Radiation Induced Cross-linking Improves...

Journal of Food Science 2012 Vol. 77; Iss. 9

Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films

Caio G. Otoni, Roberto J. Avena-Bustillos, Bor-Sen Chiou, Cristina Bilbao-Sainz, Peter J. Bechtel, Tara H. McHugh
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Volume:
77
Year:
2012
Language:
english
DOI:
10.1111/j.1750-3841.2012.02839.x
File:
PDF, 1.04 MB
english, 2012
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