The fabrication and kinetic modeling of a new time–temperature label based on paraffin wax and black carrot anthocyanin for monitoring fish products
Author:
Affiliation:
1. Department of Chemical Engineering
2. Faculty of Engineering
3. Razi University
4. Kermanshah
5. Iran
6. Young Researchers and Elite Club
7. Kermanshah Branch
8. Islamic Azad University
Abstract
This study was conducted to fabricate and model a time–temperature label (TTL) based on paraffin wax and black carrot anthocyanin for monitoring fish products.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2020/AY/C9AY02410G
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