https://doi.org/10.1590/0104-1428.04516
Polímeros: Ciência e Tecnologia, vol.28, 2018, Publication date January 01, 1970 Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation chlorine free, oxygen transmission rate, puncture resistance, shrink film, vaccum packaging Original Article
Polímeros: Ciência e Tecnologia, vol.28, 2018, Publication date January 01, 1970 Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation chlorine free, oxygen transmission rate, puncture resistance, shrink film, vaccum packaging Original Article