1. Almengor, L. (2009). Nanotechnology in the food industry. Revista electrónica Ingenería Primero, 13, 35–52.
2. Arce-Alfonso, C. C. (2011). Characterization of edible chitosan films and the effect of properties by application of essential oils. National University of Colombia.
3. ASTM. (2000). Standard test methods for water vapor transmission of materials (ASTM D96). (ASTM International, Ed.). West Conshohocken PA (USA).
4. ASTM. (2002). Standard test method for tensile properties of thin plasticsheeting (ASTM D882-02). West Conshohocken PA (USA): ASTM International.
5. Azlin-Hasim, S., Cruz-Romero, M. C., Morris, M. A., Padmanabhan, S. C., Cummins, E., & Kerry, J. P. (2016). The potential application of antimicrobial silver polyvinyl chloride nanocomposite films to extend the shelf-life of chicken breast fillets. Food and Bioprocess Technology, 9(10), 1661–1673. https://doi.org/10.1007/s11947-016-1745-7.