المؤلفون: Avik Khan, Jean Bouchard, Bernard Riedl, Monique Lacroix, Hejer Gallah, Agnes Safrany

المساهمون: Institut Armand Frappier (INRS-IAF), Institut National de la Recherche Scientifique [Québec] (INRS)-Réseau International des Instituts Pasteur (RIIP), Département des Sciences du Bois et de la Forêt, Faculté de Foresterie, Géographie et Géomatique, Université Laval [Québec] (ULaval), FPInnovations, International Atomic Energy Agency [Vienna] (IAEA)

المصدر: Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2016, 35, pp.96-102. ⟨10.1016/j.ifset.2016.03.011⟩

مصطلحات موضوعية: [SDV]Life Sciences [q-bio], Population, Context (language use), 02 engineering and technology, medicine.disease_cause, Shelf life, 7. Clean energy, Industrial and Manufacturing Engineering, Food safety, Microbiology, chemistry.chemical_compound, 0404 agricultural biotechnology, Listeria monocytogenes, medicine, Food science, education, Nisin, Cellulose nanocrystal, 2. Zero hunger, Chitosan, education.field_of_study, Shelf-life, 04 agricultural and veterinary sciences, General Chemistry, 021001 nanoscience & nanotechnology, Antimicrobial, 040401 food science, 3. Good health, Food packaging, chemistry, Antimicrobial packaging, 0210 nano-technology, Food Science, Food contaminant

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ad6c3cb0c5e09ac6cb42a3c86077fcc
https://doi.org/10.1016/j.ifset.2016.03.011