Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato

by Ruzaina I.; Zhong F.; Abd. Rashid N.; Jia W.; Li Y.; Zahrah Mohamed Som H.; Chong Seng C.; Md. Sikin A.; Ab. Wahab N.; Zahid Abidin M.
Published in Journal of Food Processing and Preservation (2017)