Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids

Çağrı Mehmetoğlu, Arzu

dc.contributor.authors	Cagri, A; Ustunol, Z; Ryser, ET
dc.date.accessioned	2020-03-06T08:32:36Z
dc.date.available	2020-03-06T08:32:36Z
dc.date.issued	2001
dc.identifier.citation	Cagri, A; Ustunol, Z; Ryser, ET (2001). Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids. JOURNAL OF FOOD SCIENCE, , 870-865
dc.identifier.issn	0022-1147
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67325
dc.language	English
dc.publisher	INST FOOD TECHNOLOGISTS
dc.title	Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids
dc.type	Article
dc.identifier.startpage	865
dc.identifier.endpage	870
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Çağrı Mehmetoğlu, Arzu
dc.relation.journal	JOURNAL OF FOOD SCIENCE
dc.identifier.wos	WOS:000170735000019
dc.contributor.author	Çağrı Mehmetoğlu, Arzu