Oxygen permeability and antioxidative properties of edible surimi films

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Author(s)

    • WENG Wu Yin
    • Department of Food Science and Technology, Tokyo University of Marine Science and Technology
    • OSAKO Kazufumi
    • Department of Food Science and Technology, Tokyo University of Marine Science and Technology
    • TANAKA Munehiko
    • Department of Food Science and Technology, Tokyo University of Marine Science and Technology

Journal

  • Fisheries science : FS

    Fisheries science : FS 75(1), 233-240, 2009-02-01

References:  28

Codes

  • NII Article ID (NAID)
    10024733857
  • NII NACSIS-CAT ID (NCID)
    AA10993718
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    09199268
  • Data Source
    CJP 
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