Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids

✍ Scribed by A. Cagri; Z. Ustunol; E.T. Ryser

• Book ID: 108823263
• Publisher: Institute of Food Technologists
• Year: 2001
• Tongue: English
• Weight: 136 KB
• Volume: 66
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2001.tb15188.x