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

✍ Scribed by YVONNE M. STUCHELL; JOHN M. KROCHTA

• Book ID: 108820599
• Publisher: Institute of Food Technologists
• Year: 1995
• Tongue: English
• Weight: 588 KB
• Volume: 60
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1995.tb05599.x