Effect of pH on the preparation of edible films based on fish myofibrillar proteins

Fisheries Science - Tập 69 Số 5 - Trang 1026-1032 - 2003
Yusuke Shiku1, Patricia Hamaguchi1, Munehiko Tanaka1
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato Tokyo 108-8477, Japan

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Tài liệu tham khảo

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