Active food packaging to control carbon dioxide
Author:
Affiliation:
1. School of Bioconvergence Kyungnam University Changwon South Korea
2. College of Food Science Heilongjiang Bayi Agricultural University Daqing China
3. College of Maritime Studies and Management Chiang Mai University Samut Sakhon Thailand
Publisher
Wiley
Subject
Mechanical Engineering,General Materials Science,General Chemistry
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2627
Reference63 articles.
1. THE USE OF CO2IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW
2. Effect of Temperature on the Solubility of CO2in Bread Dough
3. A Model to tune Modified Atmosphere Conditions of Powdered Infant Formula Packaging
4. Shiitake mushroom packages tuned in active CO2 and moisture absorption requirements
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