Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil (Englisch)
- Neue Suche nach: Arfat, Y. A.
- Neue Suche nach: Benjakul, S.
- Neue Suche nach: Vongkamjan, K.
- Neue Suche nach: Sumpavapol, P.
- Neue Suche nach: Yarnpakdee, S.
- Neue Suche nach: Arfat, Y. A.
- Neue Suche nach: Benjakul, S.
- Neue Suche nach: Vongkamjan, K.
- Neue Suche nach: Sumpavapol, P.
- Neue Suche nach: Yarnpakdee, S.
In:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY -MYSORE-
;
52
, 10
;
6182-6193
;
2015
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil
-
Beteiligte:Arfat, Y. A. ( Autor:in ) / Benjakul, S. ( Autor:in ) / Vongkamjan, K. ( Autor:in ) / Sumpavapol, P. ( Autor:in ) / Yarnpakdee, S. ( Autor:in )
-
Erschienen in:JOURNAL OF FOOD SCIENCE AND TECHNOLOGY -MYSORE- ; 52, 10 ; 6182-6193
-
Verlag:
- Neue Suche nach: Springer Science + Business Media
-
Erscheinungsdatum:01.01.2015
-
Format / Umfang:12 pages
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
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