Jump to ContentJump to Main Navigation
Show Summary Details
More options …

Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

4 Issues per year


IMPACT FACTOR 2016: 1.276

CiteScore 2016: 1.56

SCImago Journal Rank (SJR) 2016: 0.397
Source Normalized Impact per Paper (SNIP) 2016: 0.951

Open Access
Online
ISSN
2083-6007
See all formats and pricing
More options …

Active And Intelligent Packaging Food – Research And Development – A Review

Renata Dobrucka
  • Corresponding author
  • Department of Industrial Products Quality and Ecology, Faculty of Commodity Science, Poznan University of Economics, al. Niepodległości 10, 61–875 Poznan, Poland
  • Email
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Ryszard Cierpiszewski
  • Department of Industrial Products Quality and Ecology, Faculty of Commodity Science, Poznan University of Economics, al. Niepodległości 10, 61–875 Poznan, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2014-03-11 | DOI: https://doi.org/10.2478/v10222-012-0091-3

Abstract

Innovation in food and beverage packaging is mostly driven by consumer needs and demands influenced by changing global trends, such as increased life expectancy, and fewer organizations investing in food production and distribution. Food industry has seen great advances in the packaging sector since its inception in the 18th century with most active and intelligent innovations occurring during the past century. These advances have led to improved food quality and safety. Active and intelligent packaging is a new and exciting area of technology which received efficient contemporary consumer response. The aim of this review article was to present active and intelligent packaging currently existing on the market

Keywords: active packaging; intelligent packaging

References

  • 1. Ahvenainen R., Active and intelligent packaging: an introduction. 2003, in: Novel Food Packaging Techniques (ed. R. Ahvenainen).Finland: CRC Press, pp. 5-21.Google Scholar

  • 2. Anon., Scavenger solution. Packaging News, December edn, 1995, 20.Google Scholar

  • 3. Aucejo V. S., Catalá R., & Gavara R., Interactions between water and EVOH food packaging films. Food Sci. Technol. Int., 2000, 6, 159-164.CrossrefGoogle Scholar

  • 4. Blixt Y., Borch E., Using an electronic nose for determining the spoilage of vacuum-packaged beef. Int. J. Food Microbiol., 1999, 46, 123-134.CrossrefGoogle Scholar

  • 5. Brody A., Strupinsky E.R., Kline L.R., Odor removers. 2001, in: Active Packaging for Food Applications (eds. A. Brody, E.R. Strupinsky, L.R. Kline LR). Lancaster, Pa.: Technomic Publishing Company, Inc., ISBN : 978-1-58716-045-5, pp. 107-117.Google Scholar

  • 6. Chen R.S., Chen C.C., Yeh K.C. Kuo C.W., Using RFID technology in produce traceability. 2008, in: Proceedings of the 10th WSEAS international conference on mathematical methods, computation techniques and intelligent systems, pp. 421- 425.Google Scholar

  • 7. Chandler B.V., Johnson R.L., New sorbent gel forms of cellulose esters for debittering citrus juices. J. Sci. Food Agric., 1979, 30, 825-832.CrossrefGoogle Scholar

  • 8. Chandler B.V., Kefford J.F., Ziemelis G., Removal of limonin from bitter orange juice. J. Sci. Food Agric., 1968, 19, 83-86.CrossrefGoogle Scholar

  • 9. Courbat J.D., Briand D., de Rooij N.F., Ink-jet printed colorimetric gas sensors on plastic foil, 2010, in: Proceedings of SPIE, Society of Photo-Optical Instrumentation Engineers, pp. 1-6.Google Scholar

  • 10. Couto S.R., Toca Herrera J.L., Industrial and biotechnological applications of laccases: a review. Biotechnol. Adv., 2006, 24, 500-513.CrossrefGoogle Scholar

  • 11. daCruz A.G., Faria J.de A.F., Van Dender A.G.F., Packaging system and probiotic dairy foods. Food Res. Int., 2007, 40, 951-956.CrossrefGoogle Scholar

  • 12. Dainelli D., Gontard N., Spyropoulos D., Zondervan-van den Beuken E., Tobback P., Active and intelligent food packaging: legal aspects and safety concerns. Trends Food Sci. Technol., 2008, 19, 103-112.Google Scholar

  • 13. Dave R.I., Shah N.P., Viability of yoghurt and probiotic bacteria in yoghurt made from commercial starter cultures. Int. Dairy J., 1997, 7, 31-41.CrossrefGoogle Scholar

  • 14. Day B.P.F., Extension of shelf-life of chilled foods. Eur. Food Drink Rev., 1989, 4, 47-56.Google Scholar

  • 15. Day B.P.F., Active packaging - a fresh approach. Brand - J. Brand Technol., 2001, 1, 32-41.Google Scholar

  • 16. Day B.P.F., Active packaging. 2003, in: Food Packaging Technologies (eds. R. Coles, D. McDowell, M. Kirwan). CRC Press, Boca Raton, FL, USA, ISBN : 9781444392180, pp. 282-302.Google Scholar

  • 17. De Jong A.R., Boumans H., Slaghek T., van Veen J., Rijk R., van Zandvoort M., Advice and intelligent packaging for food: Is this the future? Food Add. Contam., 2005, 22, 975-979.Google Scholar

  • 18. Doores S., Organic acids. 1993, in: Antimicrobials in Foods (eds.P.M. Davidson, A.L. Branen). Marcel Dekker Inc., New York, ISBN-10-0824789067, pp. 95-136.Google Scholar

  • 19. Fang T.J., L.W. Lin., Inhibition of Listeria monocytogenes on pork as influenced by modified atmosphere packaging and nisin treatment.Institute of Food Technologist Annual Meeting, Atlanta, Ga. USA. Book of Abstracts, 1994, p. 167.Google Scholar

  • 20. Fitzgerald M., Papkovsky D.B., Smiddy M., Kerry J.P., O’Sullivan C.K., Buckley D.J., Guilbault G.G., Nondestructive monitoring of oxygen profiles in packaged foods using phase-fluorimetric oxygen sensor. J. Food Sci., 2001, 66, 105-110.CrossrefGoogle Scholar

  • 21. Franzetti L., Martinoli S., Piergiovanni L., Galli A., Influence of active packaging on the shelf-life of minimally processed fish products in a modified atmosphere. Packag. Technol. Sci., 2001, 14, 267-274.CrossrefGoogle Scholar

  • 22. Garces O., Nerin C., Beltran J.A., Roncales P., Antioxidant active varnish. 2003, European Patent EP1477159-A12003.Google Scholar

  • 23. Gandino F., Montrucchio B., Rebaudengo M., Sanchez E.R., Analysis of an RFID-based Information System for Tracking and Tracing in an agri-food chain. 2007, in: Proceedings of the 1st Annual RIFD Eurasia, pp. 1-6.Google Scholar

  • 24. Gemili S., Yemenicioglu A., Altinkaya S.A., Development of antioxidant food packaging materials with controlled release properties.J. Food Engin., 2010, 96, 325-332.CrossrefGoogle Scholar

  • 25. Giannakourou M., Koutsoumanis K., Nychas G., Taoukis P., Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain. Int. J. Food Microbiol., 2005, 102, 323-336.CrossrefGoogle Scholar

  • 26. Goldsmith R.M., Detection of Contaminants in Food. 1994, US Patent, pp. 5,306,466.Google Scholar

  • 27. Gontard N., Panorama des emballages alimentaire actif. 2000, in: Les Emballages Actifs (ed. N. Gontard). Paris, France: Tech & Doc Editions, Londres, ISBN-10: 2743003871.Google Scholar

  • 28. Granda-Restrepo D.M., Soto-Valdez H., Peralta E., Troncoso Rojas R., Vallejo Galland B., Nohemí Gámez-Meza A., Graciano- Verdugo Z., Migration of α-tocopherol from an active multilayer film into whole milk powder. Food Res. Int., 2009, 42, 1396-1402.CrossrefGoogle Scholar

  • 29. Gram L., Huss H.H., Fresh and processed fish and shellfish. 2000, in: The Microbiological Safety and Quality of Foods (eds.D.M. Lund, A.C. Baird-Parker, G.W. Gould). Aspen Publishers Inc., Gaithersburg, MD, ISBN-10-0834213230, pp. 472-506.Google Scholar

  • 30. Han J.H., Antimicrobial food packaging. 2003, in: Novel Food Packaging Technologies (ed. R. Ahveniainen). Woodhead Publishing, Cambridge, UK, ISBN-10:1-85573-675-6, pp. 50-70.Google Scholar

  • 31. Hsiao H.C., Lian W.C., Chou C.C., Effect of packaging conditions and temperature on viability of microencapsulated bifidobacteria during storage. J. Food Sci. Agric., 2004, 84, 134-139.CrossrefGoogle Scholar

  • 32. Hutton T., Food Packaging: An introduction. Key topics in food science and technology. Chipping Campden, Gloucestershire, UK: Campden and Chorleywood Food Research Association Group, 2003, 7, 108.Google Scholar

  • 33. Jansson S.E.A., Gallet G., Hefti T., Karlsson S., Gedde U.W., Hendenqvist M., Packing materials for fermented milk, part 2: solute-induced changes and effects of material polarity and thickness on food quality. Packag. Technol. Sci., 2002, 15, 287-300.CrossrefGoogle Scholar

  • 34. Jones P., Clarke-Hill C., Hillier D., Radio frequency identification and food retailing in the UK. Brit. Food J., 2005, 107, 356-360.CrossrefGoogle Scholar

  • 35. Karkkainen M., Increasing efficiency in the supply chain for shortshelf life goods using RFID tagging. Int. J. Retail Distrib.Manag., 2003, 31, 529-536.CrossrefGoogle Scholar

  • 36. Kerry J.P., O’Grady M.N., Hogan S.A., Past, current and potential utilization of active and intelligent packaging systems for meat and muscle-based products: a review. Meat Sci., 2006, 74,113-130.CrossrefGoogle Scholar

  • 37. Kim K., Kim E., Lee S.J., New enzymatic time-temperature integrator (TTI) that uses laccase. J. Food Eng., 2012, 113, 118-123.CrossrefGoogle Scholar

  • 38. Kui Y., Tay F.E.H., Measurement of longitudinal piezoelectric coefficient of thin films by a laser-scanning vibrometer, IEEE Trans. Ultrason. Ferroelectr. Freq. Control, 2003, 50, 113-116.CrossrefGoogle Scholar

  • 39. Kraśniewska K., Gniewosz M., Substances with antibacterial activity in edible films - a review. Pol. J. Food Nutr. Sci., 2012, 62, 199-206.Google Scholar

  • 40. Kress-Rogers E., Terms in instrumentation and sensors technology. 1998, in: Instrumentation and Sensors for the Food Industry (ed. E. Kress-Rodgers). Cambridge, UK: Woodhead Publishing Ltd., ISBN-13: 9781855733633, pp. 673-691.Google Scholar

  • 41. Kudelka W., Changes in the acidity of fermented milk products during their storage as exemplified by natural bio-yoghurts.Milchwissenschaft, 2005, 60, 294-296.Google Scholar

  • 42. Kumar S., Budin E.M., Prevention and management of product recalls in the processed food industry: A case study based on an exporter’s perspective. Technovation, 2006, 26,739-750.CrossrefGoogle Scholar

  • 43. Kumar K.D., Karunamoorthy L., Roth H., Mirnalinee T.T., Computers in manufacturing: Towards successful implementation of integrated automation system. Technovation, 2005, 25, 477-488.CrossrefGoogle Scholar

  • 44. Labuza T.P., Breene W.M., Application of active packaging for improvement of shelf-life and nutritional quality of fresh extended shelf-life foods. J. Food Process. Preserv., 1989, 13, 1-69.CrossrefGoogle Scholar

  • 45. Latou E., Mexis S.F., Badeka A.V., Kontominas M.G., Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives. J. Cereal Sci., 2010, 52, 457-465.CrossrefGoogle Scholar

  • 46. Lee L.S., Fiedler K.D., Smith J.S., Radio frequency identification (RFID) implementation in the service sector: A customer-facing diffusion model. Int. J. Prod. Econ., 2008, 112, 587-600.CrossrefGoogle Scholar

  • 47. Lawrie K., Mills A., Hazafy D., Simple inkjetprinted, UV-activated oxygen indicator. Sens. Actuators B: Chemical, 2013, 176, 1154-1159.Google Scholar

  • 48. Leach R.H., Pierce R.J. (Eds.), The Printing Ink Manual, 5th ed., 1999, Kluwer Academic Publishers, Dordrecht, ISBN: 9780948905810.Google Scholar

  • 49. Lopez-Rubio A., Almenar E., Hernandez-Munoz P., Lagaron J.M., Catala R., Gavara R., Overview of active polymer-based packaging technologies for food applications. Food Rev. Int., 2004, 20, 357-387.CrossrefGoogle Scholar

  • 50. López-de-Dicastillo C., Gómez-Estaca J., Catalá R., Gavara R., Hernández-Muñoz P., Active antioxidant packaging films: Development and effect on lipid stability of brined sardines Food Chem., 2012, 131, 1376-1384.Google Scholar

  • 51. O’Riordan T.C., Voraberger H., Kerry J.P., Papkovsky D.B., Study of migration of active components of phosphorescent oxygen sensors for food packaging applications. Anal. Chim. Acta, 2005, 530, 135-141.Google Scholar

  • 52. Cheng Q., Stevens R.C., Charged-induced chromatic transition of amino acid-derivatized polydiacetylene liposomes. Langmuir, 1998, 14, 1974-1976.CrossrefGoogle Scholar

  • 53. Quintavalla S, Vicini L., Antimicrobial food packaging in meat industry. Meat Sci., 2002, 62, 373-80.CrossrefGoogle Scholar

  • 54. Magdassi S., Ink Requirements and Formulations Guideline. 2010, in: The Chemistry of Inkjet Inks (ed. S. Magdassi). World Scientific Publishing Co. Pte. Ltd., ISBN-13 978-981-281-821-8, pp. 19- 39.Google Scholar

  • 55. Mattila-Sandholm T., Myllarinen P. M., Crittenden R., Mogensen G., Fonden R., Saarela M., Technological challenges for future probiotic foods. Int. Dairy J., 2002, 12, SI, 173-182.CrossrefGoogle Scholar

  • 56. Mehauden K., Cox P.W., Bakalis S., Simmons M.J.H., Tucker G.S., Fryer P.J., A novel method to evaluate the applicability of time temperature integrators to different temperature profiles.Innov. Food Sci. Emerg. Technol., 2007, 8, 507-514.CrossrefGoogle Scholar

  • 57. Meuwissen T.H., Karlsen A., Lien S., Olsaker I., Goddard M.E., Fine mapping of a quantitative trait locus for twinning rate using combined linkage and linkage disequilibrium mapping. Genetics, 2002, 161, 373-379.Google Scholar

  • 58. Mexis S.F., Badeka A.V., Chouliara E., Riganakos K.A., Kontominas M.G., Effect of gamma-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis). Innov. Food Sci. Emerg. Technol., 2009, 10, 87-92.CrossrefGoogle Scholar

  • 59. Mousavi A., Sarhavi M., Lenk A., Fawcett S., Tracking and traceability in the meat processing industry: a solution. Brit. Food J., 2002, 104, 7-19.CrossrefGoogle Scholar

  • 60. Miller C.W., Nguyen M.H., Rooney M., Kailasapthy K., The influence of packaging materials on the dissolved oxygen content of probiotic yogurt. Packag. Technol. Sci., 2002, 15, 133-138.CrossrefGoogle Scholar

  • 61. Mills A., Thomas M., Fluorescence-based thin plastic film ionpair sensors for oxygen. Analyst, 1997, 122, 63-68.CrossrefGoogle Scholar

  • 62. Mills A., Oxygen indicators and intelligent inks for packaging food. Chem. Soc. Rev., 2005, 34, 1003-1010.CrossrefGoogle Scholar

  • 63. Nerin C., Tovar, L., Djenane D., Camo J., Salafranca J., Beltran J.A., Stabilization of beef meat by a new active packaging con taining natural antioxidants. J. Agric. Food Chem., 2006, 54, 7840-7846.CrossrefGoogle Scholar

  • 64. Ngai E.W.T., Suk F.F.C., Lo S.Y.Y., Development of an RFID- -based sushi management system: The case of a conveyor-belt sushi restaurant. Int. J. Prod. Econ., 2008, 112, 630-645.CrossrefGoogle Scholar

  • 65. Nicholson M.D., The role of natural antimicrobials in food packaging biopreservation. J. Plastic Film Sheet., 1998, 14, 234-241.Google Scholar

  • 66. Octavio L.C., Ma P.P., Ricardo C.I.B.J.R., Villaseńor O.F., Laccase. 2006, in: Enzyme Biotechnology. Advances in Agricultural and Food Biotechnology (eds. R.G. Guevara-González, I. Torres-Pacheco). Kerala, India, ISBN: 81-7736-269-0, pp. 323-340.Google Scholar

  • 67. Randell K., Ahvenainen R., Latva-Kala K., Hurme E., Mattila- Sandholm T., Hyvonen, L., Modified atmosphere-packed marinated chicken breast and rainbow trout quality as affected by package leakage. J. Food Sci., 1995, 60, 667-672, 684.CrossrefGoogle Scholar

  • 68. Restuccia D., Spizzirri U.G., Parisi O.I., Cirillo G., Curcio M., Iemma F., Puoci F., Vinci G., Picci N., New EU regulation aspects and global market of active and intelligent packaging for food industry applications. Food Contr., 2010, 21, 1425-1435.CrossrefGoogle Scholar

  • 69. Riva S., Laccases: Blue enzymes for green chemistry. Trends Biotechnol., 2006, 24, 219-226.CrossrefGoogle Scholar

  • 70. Robertson G.L., Permability of thermoplastic polymers. 2006, in: Food Packaging - Principles and Practice (ed. G.L. Robertson).Second edition, CRC Press, Boca Raton, FL, USA, ISBN: 978-88-506-5237-2, pp. 55-78.Google Scholar

  • 71. Rodrigues E.T., Han J.H., Intelligent packaging. 2003, in: Encyclopaedia of Agricultural, Food and Biological Engineering (ed. D.R. Heldman). New York, NY: Marcel Dekker, ISBN 978-1439811115, pp. 528-535.Google Scholar

  • 72. Rooney M.L., Overview of Active Packaging. 1995, in: Active Food Packaging (ed. M.L. Rooney). Blackie Academic and Professional, Glasgow, UK, ISBN 978-1-4613-5910-4, pp. 1-37.Google Scholar

  • 73. Rooney M.L., Introduction to active food packaging technologies. 2005, in: Innovations in Food Packaging (ed. J. H. Han). Elsevier Ltd., London, UK, ISBN : 978-0-12-31632-1, pp. 63-69.Google Scholar

  • 74. Skandamis P.N., Nyachas G.J.E., Preservation of fresh meat with active and modified atmosphere packaging conditions. Int.J. Food Microbiol., 2002, 79, 35-45.CrossrefGoogle Scholar

  • 75. Shu H.C., Hakanson E.H., Mattiasson B., D-Lactic acid in pork as a freshness indicator monitored by immobilized D-lactate dehydrogenase using sequential injection analysis. Anal. Chim.Acta, 1993, 283, 727-737.Google Scholar

  • 76. Smolander M., Freshness indicators for direct quality evaluation of packaged foods. 2000, in: Conference Proceedings of International Conference on Active and Intelligent Packaging, 7-8 September 2000, Campden & Chorleywood Food Research Association Group Chipping Campden, UK, pp. 1-16.Google Scholar

  • 77. Suhr K.I., Nielsen P.V., Inhibition of fungal growth on wheat and rye bread by modified atmosphere packaging and active packaging using volatile mustard essential oil. J. Food Sci., 2005, 70, 37-44.CrossrefGoogle Scholar

  • 78. Suppakul P., Miltz J., Sonneveld K., Bigger S.W., Antimicrobial properties of basil and its possible application in food packaging.J. Agric. Food Chem., 2003, 51, 3197-3207.CrossrefGoogle Scholar

  • 79. Sumitani M., Takagi S., Tanamura Y., Inoue H., Oxygen indicator composed of an organic/inorganic hybrid compound of methylene blue, reductant, surfactant and saponite. Anal. Sci., 2004, 20, 1153-1157.CrossrefGoogle Scholar

  • 80. Summers L., Intelligent Packaging. 1992, Centre for Exploitation of Science and Technology, London, UK.Google Scholar

  • 81. Talwalkar A., Miller C.W., Kailasapathy K., Nugyen M.H., Effect of packaging conditions and dissolved oxygen on the survival probiotic bacteria in yoghurt. Int. J. Food Sci. Technol., 2004, 39, 605-611.CrossrefGoogle Scholar

  • 82. Taoukis P.S., Labuza T.P., Applicability of time temperature indicators as shelf-life monitors of food products. J. Food Sci., 1989, 54, 783-788.CrossrefGoogle Scholar

  • 83. Tucker G.S., Brown, H.M., Fryer P.J., Cox P.W., Poole F.L., Lee H.S., A sterilisation time-temperature integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus. Innov. Food Sci. Emerg. Technol., 2007, 8, 63-72.CrossrefGoogle Scholar

  • 84. Tucker G., Hanby E., Brown H., Development and application of a new time- temperature integrator for the measurement of P-values in mild pasteurization processes. Food Bioprod.Process., 2009, 87, 23-33.CrossrefGoogle Scholar

  • 85. Vermaeiren L., Devlieghere F., van Beest M., deKruijf N., Debevere J., Developments in the active packaging of foods. Trends Food Sci. Technol., 1999, 10, 77-86.Google Scholar

  • 86. Viswanath B., Chandra M.S., Kumar K.P., Rajasekhar-Reddy B., Production and purification of laccase from Stereum ostrea and its ability to decolorize textile dyes. Dyn. Biochem. Process Biotechnol. Mol. Biol., 2008, 2, 19-25.Google Scholar

  • 87. Vojdani F., Torres J.A., Potassium sorbate permeability of polysaccharide films: chitosan, methylcellulose and hydroxypropyl methylcellulose. J. Food Process. Eng., 1989, 12, 33-48.Google Scholar

  • 88. Vojdani F., Torres J.A., Potassium sorbate permeability of methylcellulose and hydroxypropyl methylcellulose coatings: Effect of fatty acids. J. Food Sci., 1990, 55, 841-846.CrossrefGoogle Scholar

  • 89. Wamba S.F., Bendavid Y., Lefebvre L.A., Lefebvre E., RFID technology and the EPC network as enablers of mobile business: a case study in a retail supply chain. International J. Network.Virt. Organis., 2006, 3, 450-462.Google Scholar

  • 90. Wanihsuksombat Ch., Hongtrakul V., Suppakul P., Development and characterization of a prototype of a lactic acid-based time-temperature indicator for monitoring food product quality. J. Food Engin., 2010, 100, 427-434.CrossrefGoogle Scholar

  • 91. Wu Y., Tamaki T., Voit W., Belova L., Rao K.V., Ultraviolet photoconductivity of pure and Al doped ZnO thin films by inkjet printing, 2009, in: Mater. Res. Soc.. Symp. Proc., 2009, pp. 133-138.Google Scholar

  • 92. Xiao Y.Z., Chen Q., Hang J., Shi1 Y.Y., Wu J., Hong Y.Z., Wang Y.P., Selective induction, purification and characterization of a laccase isozyme from the basidiomycete Trametes sp.AH28-2. The Mycological Society of America, 2004, 96, 26- 35.Google Scholar

  • 93. Xu F., Oxidation of phenols, anilines, and benzenethiols by fungal laccases: correlation between activity and redox potentials as well as halide inhibition. Biochemistry, 1996, 35, 7608-7614. CrossrefGoogle Scholar

About the article

Published Online: 2014-03-11

Published in Print: 2014-03-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, ISSN (Print) 1230-0322, DOI: https://doi.org/10.2478/v10222-012-0091-3.

Export Citation

This content is open access.

Citing Articles

Here you can find all Crossref-listed publications in which this article is cited. If you would like to receive automatic email messages as soon as this article is cited in other publications, simply activate the “Citation Alert” on the top of this page.

[1]
Joanna Wyrwa and Anetta Barska
European Food Research and Technology, 2017
[2]
Soroush Haghighi-Manesh and Mohammad Hossein Azizi
Journal of Food Process Engineering, 2017, Page e12542
[3]
Muhammad Haidar Hussien, Muhammad Ilham Miskon, Amirah Farhan Kamaruddin, and Nursyazwani Ishak
Nova Journal of Medical and Biological Sciences, 2016, Volume 05, Number 01

Comments (0)

Please log in or register to comment.
Log in