Food Packaging Technology, Volume 2
Agotado
Precio original
$504.95
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Precio original
$504.95
Precio original
$504.95
$504.95
-
$504.95
Precio actual
$504.95
Description
* 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. countriesVerarbeitung, Konservierung, Transport und Vermarktung praktisch aller Arten von Lebensmitteln - in diesem
umfangreichen Band bleibt kaum eine Frage unbeantwortet! Neben den naturwissenschaftlichen und ingenieurtechnischen Aspekten wie Art und Form der Verpackungsmittel oder Probleme der Haltbarkeit von Produkten werden auch die neuesten einschlägigen Gesetze und Verordnungen der EU ausführlich diskutiert. 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. Aus dem Inhalt:
Volume 1:
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
Volume 2:
Packaging Procedures for Finished Foodstuffs/
Some Significant Examples of Sectors of the Foodstuffs Industry Where Packaging is Changing Fast/
Methodology and Economics
* 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. countriesVerarbeitung, Konservierung, Transport und Vermarktung praktisch aller Arten von Lebensmitteln - in diesem
umfangreichen Band bleibt kaum eine Frage unbeantwortet! Neben den naturwissenschaftlichen und ingenieurtechnischen Aspekten wie Art und Form der Verpackungsmittel oder Probleme der Haltbarkeit von Produkten werden auch die neuesten einschlägigen Gesetze und Verordnungen der EU ausführlich diskutiert. 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. Aus dem Inhalt:
Volume 1:
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
Volume 2:
Packaging Procedures for Finished Foodstuffs/
Some Significant Examples of Sectors of the Foodstuffs Industry Where Packaging is Changing Fast/
Methodology and Economics
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.
PUBLISHER:
Wiley
ISBN-13:
9780471186427
BINDING:
Hardback
BISAC:
Science
BOOK DIMENSIONS:
Dimensions: 162.00(W) x Dimensions: 249.00(H) x Dimensions: 31.00(D)
AUDIENCE TYPE:
General/Adult
LANGUAGE:
English