Food and packaging interactions
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Main Authors: | Hotchkiss, J.H. (ed.), American Chemical Society, Washington, DC (USA). Div. of Agricultural and Food Chemistry eng |
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Format: | Texto biblioteca |
Language: | |
Published: |
Washington, DC (USA) American Chemical Society
1988
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Subjects: | FOODS, PROCESSED PRODUCTS, PACKAGING, CHEMICOPHYSICAL PROPERTIES, PACKAGING MATERIALS, CONTAINERS, KEEPING QUALITY, ANALYTICAL METHODS, PRODUIT ALIMENTAIRE, PRODUIT TRANSFORME, CONDITIONNEMENT, ALIMENTOS, PRODUCTOS PROCESADOS, EMPAQUETADO, PROPRIETE PHYSICOCHIMIQUE, MATERIAU DE CONDITIONNEMENT, RECIPIENT, APTITUDE A LA CONSERVATION, TECHNIQUE ANALYTIQUE, PROPIEDADES FISICOQUIMICAS, MATERIALES DE EMPAQUE, RECIPIENTES, APTITUD PARA LA CONSERVACION, TECNICAS ANALITICAS, |
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