Gordon L. Robertson, "Food Packaging: Principles and Practice"
1992 | pages: 676 | ISBN: 0824787498 | CHM | 5,7 mb
Presents a comprehensive background on the development of packages and packaging systems for foods, examining the aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of a particular food and the areas of food science and technology that influence the packaging process.;This book is designed to be of interest to food scientists and technologists, packaging engineers, designers, and technologists, quality assurance personnel and upper-level undergraduate and graduate students in these disciplines.
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