Development of a pH indicator for monitoring the freshness of minced pork using a cellulose nanofiber
Jeong Hwa Jang, Hye Jee Kang, Olajide Emmanuel Adedeji, Ga Young Kim, Jin Kyoung Lee, Dong‐Hyun Kim, Young Hoon Jung
Topics & Concepts
CelluloseChemistrypH indicatorWater activityBacterial celluloseFood packagingFood scienceWater contentOrganic chemistryGeotechnical engineeringEngineeringNanocomposite Films for Food PackagingElectrospun Nanofibers in Biomedical ApplicationsAdvanced Cellulose Research Studies