World News of Natural Sciences > 2020 > 30 > 3 > 267-280
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journal ISSN : | 2543-5426 |
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[1] Iwata, K., S. Khizaki, A. Handa, and M. Tanaka. Effect of Surimi Quality on Properties of Edible Film Based on Alaska Pollack. Journal of Food Science 86 (2003) 493-499. https://doi.org/10.1016/j.foodchem.2003.09.022
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[2] Agustini, T.W., and S. Sedjati. The Effect of Chitosan Concentration and Storage Time on the Quality of Salted-Dried Anchovy (Stolephorus heterolobus). Journal of Coastal Development 10 (2) (2007) 63-71
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[3] Bao, S., S. Xu, and Z. Wang. Antioxidant Activity and Properties of Gelatin Films Incorporated With Tea Polyphenol-Loaded Chitosan Nanoparticles. Journal of The Science of Food and Agriculture 89(15) (2009) 2692-2700