Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin
Tao, Zhong, Weng, Wu-Yin, Cao, Min-Jie, Liu, Guang-Ming, Su, Wen-Jin, Osako, Kazufumi, Tanaka, MunehikoVolume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-013-1186-5
Date:
March, 2015
File:
PDF, 363 KB
english, 2015