Nutritional Composition and Lipid Oxidation Stability of Beef Patties Packed with Biodegradable and Non-Biodegradable Materials (Kestabilan Komposisi Makanan dan Pengoksidaan Lemak Burger Daging yang Dibungkus dengan Bahan Mudah Urai dan Tidak Mudah Urai Secara Biologi)

Nutritional Composition and Lipid Oxidation Stability of Beef Patties Packed with Biodegradable and Non-Biodegradable Materials (Kestabilan Komposisi Makanan dan Pengoksidaan Lemak Burger Daging yang Dibungkus dengan Bahan Mudah Urai dan Tidak Mudah Urai Secara Biologi)

Long term environmental problems of non-biodegradable plastic, the need to conserve finite fossil fuels and the impact of globalization of food supply are some of the driving forces in looking towards biodegradable plastics as an alternative to the existing petrochemical-based polymers for food pack...

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Bibliographic Details
Main Authors: Lim, S. L ., Wan Rosli, W. I.
Format: Article
Language:English
Published: Faculty of Science and Technology, Universiti Kebangsaan Malaysia 2014
Subjects:
RA0421 Public health. Hygiene. Preventive Medicine
TX341-641 Nutrition. Foods and food supply
Online Access:http://eprints.usm.my/31748/
http://eprints.usm.my/31748/1/S.L_Lim_MUHA.pdf

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