Effect of carp (Cyprinus carpio) oil incorporation on water vapour permeability, mechanical properties and transparency of chitosan films
Article first published online: 21 FEB 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 6, pages 1309–1317, June 2013
How to Cite
Souza, V. C., Monte, M. L. and Pinto, L. A. A. (2013), Effect of carp (Cyprinus carpio) oil incorporation on water vapour permeability, mechanical properties and transparency of chitosan films. International Journal of Food Science & Technology, 48: 1309–1317. doi: 10.1111/ijfs.12093
- Issue published online: 8 MAY 2013
- Article first published online: 21 FEB 2013
- Manuscript Accepted: 17 DEC 2012
- Manuscript Received: 20 JUL 2012
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