| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404996 | LWT - Food Science and Technology | 2013 | 7 Pages |
Abstract
⺠Tannic acid prevented metmyoglobin formation in Eastern little tuna slices. ⺠Tannic acid retarded lipid oxidation in Eastern little tuna slices. âºÂ Tannic acid in combination with MAP extended shelf-life of tuna slices.
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Authors
Yaowapa Thiansilakul, Soottawat Benjakul, Mark P. Richards,