Edible Coatings on Frozen King Salmon: Effect of Whey Protein Isolate and Acetylated Monoglycerides on Moisture Loss and Lipid Oxidation
- 1 January 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (1) , 28-31
- https://doi.org/10.1111/j.1365-2621.1995.tb05599.x
Abstract
No abstract availableKeywords
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