Mohammad Hashem Hosseini
Department of Food Science and Engineering, Faculty of Biosystem Engineering, University of Tehran, Iran
Seyed Hadi Razavi
Department of Food Science and Technology, Islamic Azad University, Ayatollah Amaoli Branch, Amol, Iran
Seyed Mohammad Ali Mousavi
Department of Food Science and Engineering, Faculty of Biosystem Engineering, University of Tehran, Iran
Seyed Ahmad Shahidi Yasaghi
Department of Food Science and Technology, Islamic Azad University, Ayatollah Amaoli Branch, Amol, Iran
Azade Ghorbani Hasansaraei
Department of Food Science and Technology, Islamic Azad University, Ayatollah Amaoli Branch, Amol, Iran
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Mohammad Hashem Hosseini, Seyed Hadi Razavi, Seyed Mohammad Ali Mousavi, Seyed Ahmad Shahidi Yasaghi and Azade Ghorbani Hasansaraei, 2008. Improving Antibacterial Activity of Edible Films Based on Chitosan by Incorporating Thyme and Clove Essential Oils and EDTA. Journal of Applied Sciences, 8: 2895-2900.
DOI: 10.3923/jas.2008.2895.2900
URL: https://scialert.net/abstract/?doi=jas.2008.2895.2900
DOI: 10.3923/jas.2008.2895.2900
URL: https://scialert.net/abstract/?doi=jas.2008.2895.2900