Effects of PP-based Nanopackaging on the Overall Quality and Shelf Life of Ready-to-eat Salami-Reference-Cited by-同舟云学术

Effects of PP-based Nanopackaging on the Overall Quality and Shelf Life of Ready-to-eat Salami

Published:2017-05-03 Issue:10 Volume:30 Page:663-679
ISSN:0894-3214
Container-title:Packaging Technology and Science
language:en
Short-container-title:Packag. Technol. Sci.

Author:

Nalçabasmaz Serra¹,Ayhan Zehra²^ORCID,Cimmino Sossio³,Silvestre Clara³,Duraccio Donatella⁴

Affiliation:

1. Department of Food Engineering, Faculty of Agriculture; Mustafa Kemal University; Hatay Turkey

2. Department of Food Engineering, Faculty of Engineering; Sakarya University; Serdivan Sakarya Turkey

3. Institute for Polymers, Composites and Biomaterials (IPCB); Consiglio Nazionale delle Ricerche (CNR); Via Campi Flegrei 34 Pozzuoli (NA) 80078 Italy

4. Institute for Agricultural and Earthmoving Machines; National Research Council of Italy; Strada delle Cacce 73 10135 Turin Italy

Funder

TUBİTAK

Publisher

Wiley

Subject

Mechanical Engineering,General Materials Science,General Chemistry

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