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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2003; 7(4):195-201

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2003.7.4.195

Article

Active Packaging Systems for Preventing Oxidation

Kwang Seon Choi1, Seok In Hong2, Seok Min Son1,*
1Dept. Food and Biotechnology, Hoseo University
2Korea Food Research Institute
*Corresponding author: Seok Min Son, Dept. Food and Biotechnology, Hoseo University, Asan, 336-795 Republic of Korea, Phone: 041-540-5643, E-mail: sson@office.hoseo.ac.kr

ⓒ Copyright 2003 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2003