Introduction
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/b11082-2
Reference76 articles.
1. Effect of pH on the Antimicrobial Activity and Oxidative Stability of Oil-in-Water Emulsions Containing Caffeic Acid
2. Relationship between the Microstructure and the Mechanical and Barrier Properties of Whey Protein Films
3. Effect of a Gelatin Coating on the Shelf Life of Fresh Meat
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