- 巻冊次
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set ISBN 9781560816829
内容説明
This text examines all aspects of packaging technology that are relevant to the processing, preservation, distribution and marketing of virtually all types of food. It includes chapters which discuss: the functions of packaging; risk of contamination; physical and chemical properties of packaging materials; and methodology and economics. The book includes new developments related to the "harmonization" of products within EC countries.
目次
- The functions of packaging
- risks associated with potential food contamination caused by packaging
- the container and its closure
- physical and chemical properties of packaging materials - recent developments
- packaging procedures for finished foodstuffs
- some significant examples of sectors of the foodstuffs industry where packaging is changing fast
- methodology and economics. (Part contents).
- 巻冊次
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1 ISBN 9781560819325
内容説明
This text examines all the aspects of packaging technology that are relevant to the processing, preservation, distribution and marketing of virtually all types of food. It provides an overview of the areas of science and technology that influence the packaging process and provides an in-depth treatment of properties and forms of available packaging materials, emphasizing properties that can affect food quality. It includes new developments related to the "harmonization" of products within EC countries.
- 巻冊次
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2 ISBN 9781560819332
内容説明
This text examines all the aspects of packaging technology that are relevant to the processing, preservation, distribution and marketing of virtually all types of food. It provides an overview of the areas of science and technology that influence the packaging process and provides an in-depth treatment of properties and forms of available packaging materials, emphasizing properties that can affect food quality. It includes new developments related to the "harmonization" of products within EC countries.
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