Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin

标题
Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin
作者
关键词
Gelatin coating, Orange leaf, Essential oil, Deep water pink shrimp, Shelf life
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 72, Issue -, Pages 457-466
出版商
Elsevier BV
发表日期
2016-05-08
DOI
10.1016/j.lwt.2016.04.066

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