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Journal of Food Science

Volumn 60, Issue 1, 1995, Pages 28-31

Edible Coatings on Frozen King Salmon: Effect of Whey Protein Isolate and Acetylated Monoglycerides on Moisture Loss and Lipid Oxidation

(2) STUCHELL, YVONNE M a KROCHTA, JOHN M a

a UNIVERSITY OF CALIFORNIA (United States)

Author keywords

edible films; lipid oxidation; moisture loss; salmon; whey protein; WPI

Indexed keywords

EID: 84986520426 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1995.tb05599.x Document Type: Article

Times cited : (100)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.