Stability of aseptically packaged food as a function of oxidation initiated by a polymer contact surface
In this study, low density polyethylene (LDPE) and polyethylene terephalate (PETE) resin beads were ground to a coarse powder and exposed to sterilization treatments applied to the food contact surface of packaging materials used in aseptically processed and packaged food. Electron paranlagnetic res...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/37988 http://scholar.lib.vt.edu/theses/available/etd-06062008-151152/ |