Quality changes of shrimp cracker covered with fish gelatin film without and with palm oil incorporated during storage
Crossref DOI link: https://doi.org/10.1007/s40071-016-0138-x
Published Online: 2016-07-22
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Nilsuwan, Krisana
Benjakul, Soottawat
Prodpran, Thummanoon
Funding for this research was provided by:
The Thailand Research Fund
License valid from 2016-07-22