Quality changes of shrimp cracker covered with fish gelatin film without and with palm oil incorporated during storage
Abstract Impact of fish gelatin film incorporated without and with palm oil on the quality changes of fried shrimp cracker stored for 15 days at room temperature was investigated, in comparison with nylon/linear low-density polyethylene (nylon/LLDPE) film. The moisture content and water activity of...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Islamic Azad University
2016-07-01
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| coleção: | International Aquatic Research |
| Assuntos: | |
| Acesso em linha: | http://link.springer.com/article/10.1007/s40071-016-0138-x |
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