* examines all aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of virtually all types of food
* gives a good overview of areas of science and technology that influence the packaging process
* provides in-depth treatment of properties and forms of available packaging materials, emphasizing properties that can affect food quality
* includes new developments related to the 'harmonization' of products within E.E.C. countries
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Lebensmittelindustrie
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
168
123 s/w Abbildungen, 45 s/w Tabellen
Maße
Höhe: 240 mm
Breite: 161 mm
Dicke: 26 mm
Gewicht
ISBN-13
978-0-471-18642-7 (9780471186427)
Schweitzer Klassifikation
G. Bureau is the editor of Food Packaging Technology, Volume 2, published by Wiley. J.-L. Multon is the editor of Food Packaging Technology, Volume 2, published by Wiley.
Herausgeber*in
Univ.of Reims,Champagne-Ardenne,Reims,F
INRA,ENSIA,Massy,F
Partial table of contents:
PART V: PACKAGING PROCEDURES FOR FINISHED FOODSTUFFS.
Automatic Packaging Machines - Packaging.
Ionizing Treatment and Packaging - Preservation of Foodstuffs Packed in Flexible Packaging.
PART IV: SOME SIGNIFICANT EXAMPLES OF SECTORS OF THE FOODSTUFFS INDUSTRY WHERE PACKAGING IS RAPIDLY CHANGING.
Packaging of Milk Products.
Packaging for Vacuum Cooking.
PART VII: METHODOLOGY AND ECONOMICS.
Dimensional Coordination.
The Quality.
Price Ratio of Packaging and Its Effect on the Quality of the Final Product.
Index.
