Trout-Skin Gelatin-Based Edible Films Containing Phenolic Antioxidants: Effect on Physical Properties and Oxidative Stability of Cod-Liver Oil Model Food

Journal article

Peer reviewed

Barbara A Rasco, Nageshwar Tammineni, Gulhan (G.U. Yuksel) Unlu, Joseph R Powers, Shyam S Sablani and Caleb Nindo

Journal of Food Science, Vol.77(11), pp.E342-E347

2012

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Title: Trout-Skin Gelatin-Based Edible Films Containing Phenolic Antioxidants: Effect on Physical Properties and Oxidative Stability of Cod-Liver Oil Model Food
Creators: Barbara A Rasco
Nageshwar Tammineni
Gulhan (G.U. Yuksel) Unlu
Joseph R Powers
Shyam S Sablani
Caleb Nindo
Publication Details: Journal of Food Science, Vol.77(11), pp.E342-E347
Identifiers: 996630640201851
Academic Unit: Animal, Veterinary, and Food Sciences
Language: English
Resource Type: Journal article