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Biodegradable PLA (polylactic acid) hinged trays keep quality of fresh-cut and cooked spinach
This work examines the effects of packaging using two different polymeric trays with hinged lids, polyethylene terephthalate (PET) and polylactic acid (PLA), on fresh-cut and cooked spinach (Spinacia oleracea). Samples were stored in a cold room for 16 days at 4 °C. Chemical (total pigments, total p...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554652/ https://ncbi.nlm.nih.gov/pubmed/26345011 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1695-x |
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