Innovations in food packaging /
This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology.
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| Format: | eBook |
| Language: | English |
| Published: |
London :
Academic Press,
2014.
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| Edition: | 2nd ed. |
| Series: | Food science and technology (Academic Press)
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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