Rice lab’s egg-based coating extends shelf life of perishable produce

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Eggs that would otherwise be wasted can be used as the base of an inexpensive coating to protect fruits and vegetables, according to Rice University researchers. The Brown School of Engineering lab of materials scientist Pulickel Ajayan and colleagues have developed a micron-thick coating that solves problems both for the produce and its consumers, as well as for the environment. Read about the project here:
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