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Preparation and characterization of edible films from fish water-soluble proteins |
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| Authors: | K IYOMI IWATA S HOICHIRO ISHIZAKI A KIHIRO HANDA AND M UNEHIKO TANAKA |
| Institution: | ;Department of Food Science and Technology, Tokyo University of Fisheries, Minato, Tokyo 108-8477 and ;R &D Division, Q.P. Corporation, Fuchu, Tokyo 183-0034, Japan |
| Abstract: | |
| Keywords: | blue marlin edible film fish water-soluble proteins strength tensile water vapor permeability |