date:Sep 11, 2013
The scientist who turned fresh-cut apple slices into a popular convenience food, available ready-to-eat in grocery stores, school cafeterias and fast-food restaurants, today described advances in keeping other foods fresh, flavorful and safe for longer periods of time through the use of invisible, colorless, odorless, tasteless coatings.
The overview of these edible films was part of the 246th National Meeting Exposition of the American Chemical Society (ACS), the world's largest scientific so