EGGS 2 (IMAGE)

Rice University

EGGS 2

Caption

A coating developed at Rice University made primarily with protein from eggs that would otherwise be wasted can be used to extend the freshness of produce.

Credit

Jeff Fitlow/Rice University

Usage Restrictions

None

License

Licensed content

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.