Antimicrobial Coatings for Food Contact Surfaces: Legal Framework, Mechanical Properties, and Potential Applications
Author:
Affiliation:
1. Dept. of Biomedical, Biological & Chemical EngineeringUniv. of Missouri Columbia MO 65211 U.S.A.
2. Food Science ProgramUniv. of Missouri Columbia MO 65211 U.S.A.
Funder
Comisión México-Estados Unidos para el Intercambio Educativo y Cultural
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12502
Reference205 articles.
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5. Armstrong D. J.(1992).Food ingredient safety evaluation. Guidelines from the U.S. Food and Drug Administration. ACS Symposium Series American Chemical Society Washington DC.
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