## Abstract This article reports a rheological and morphological study of poly(vinyl chloride) (PVC) that was subjected to a treatment capable of decreasing the simultaneous mass transfers occurring between liquid food (or simulant) and PVC packaging. The storage modulus (__G__′), loss modulus (__G
A rheological study of the ageing of emulsion and microsuspension-based PVC plastisols
✍ Scribed by Eva G. Barroso; Fernando M. Duarte; Miguel Couto; João M. Maia
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 607 KB
- Volume
- 109
- Category
- Article
- ISSN
- 0021-8995
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