The Effect of Polylactic Acid Packaging Modified with Clay Nanoparticles on Quality and Shelf life of Mushroom

Subject Areas : food microbiology

P. Rezaee ¹ , Sh. Shahriari ² , T. Mostaghim ³

1 - M.Sc. Student of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

Received: 2018-05-29 Accepted : 2018-05-29 Published : 2018-07-01

Keywords:

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