E: Food Engineering & Physical Properties
Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus japonicus under Various Conditions
Version of Record online: 23 JAN 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 2, pages E202–E207, February 2014
How to Cite
Ando, M., Fukai, T., Kawasaki, K.-i., Itoh, T. and Tsukamasa, Y. (2014), Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus japonicus under Various Conditions. Journal of Food Science, 79: E202–E207. doi: 10.1111/1750-3841.12353
- Issue online: 18 FEB 2014
- Version of Record online: 23 JAN 2014
- Manuscript Accepted: 1 DEC 2013
- Manuscript Received: 26 AUG 2013
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