Oxygen permeability and antioxidative properties of edible surimi films
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
http://link.springer.com/content/pdf/10.1007/s12562-008-0024-6.pdf
Reference28 articles.
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3. Weng WY, Hamaguchi PY, Osako K, Tanaka M (2007) Properties of edible surimi film as affected by heat treatment of film-forming solution. Food Sci Technol Res 13:391–398
4. Huang CH, Weng YM (1998) Inhibition of lipid oxidation in fish muscle by antioxidant incorporated polyethylene film. J Food Process Preserv 22:199–209
5. Wessling C, Nielsen T, Giacin JR (2000) Antioxidant ability of BHT- and α-tocopherol-impregnated LDPE film in packaging of oatmeal. J Sci Food Agric 81:194–201
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