Enhancing saltiness perception using chitin nanofibers when...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 12 Vol. 86

Enhancing saltiness perception using chitin nanofibers when curing tilapia fillets

Hsueh, Chih-Yuan, Tsai, Min-Lang, Liu, Tristan
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Volume:
86
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.07.057
Date:
December, 2017
File:
PDF, 603 KB
english, 2017
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