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In-pack processed goods : improving quality /

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produ...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Richardson, Philip
Format: eBook
Language:English
Published: Cambridge, England : Woodhead Publishing Limited, 2008.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Food > Packaging.
Processed foods.
Food > Effect of heat on.
Food > Packaging > Technological innovations.
Food > Preservation.
Food industry and trade.
Aliments > Conditionnement.
Aliments transformés.
Aliments > Effets de la chaleur sur.
Aliments > Conditionnement > Innovations.
Aliments > Conservation.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Effect of heat on
Food industry and trade
Food > Packaging
Food > Packaging > Technological innovations
Food > Preservation
Processed foods
Electronic books.
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Call Number: TP374 .I57 2008eb
 
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TP374 .I57 2008eb Available