Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02839.x/fullpdf
Reference38 articles.
1. Water vapor permeability of mammalian and fish gelatin films;Avena-Bustillos;J Food Sci,2006
2. Gelation, oxygen permeability and mechanical properties of mammalian and fish gelatin films;Avena-Bustillos;J Food Sci,2011
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