Publication | Closed Access

A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods

Food ChemistryChemical EngineeringEdible FilmEngineeringEdible PackagingFresh FoodsEnvironmental EngineeringFood AnalysisAnalytical ChemistryOxygen PermeabilityFood EngineeringFood ProcessingFood QualityEdible FilmsFood SafetyHealth Sciences