Transglutaminase Cross-Linked Egg White Protein Films: Tensile Properties and Oxygen Permeability
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980567n
Reference49 articles.
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4. Brown, W. E.Plastics in Food Packaging: Properties, Design andFabrication; Dekker: New York, 1992; pp 298−299, 323−324.
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