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100   $a20180331d2009      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aFood packaging and shelf life $ea practical guide /$f[edited by] Gordon L. Robertson
210  1$aBoca Raton :$cTaylor & Francis,$d2009.
215   $a1 online resource (408 p.)
300   $aDescription based upon print version of record.
311   $a1-4665-3076-6 
311   $a1-4200-7844-5 
320   $aIncludes bibliographical references and index.
327   $aFront cover; Contents; Preface; Editor; Contributors; Abbreviations, Acronyms, and Symbols; Chapter 1. Food Packaging and Shelf Life; Chapter 2. Food Quality and Indices of Failure; Chapter 3. Shelf Life Testing Methodology and Data Analysis; Chapter 4. Packaging and the Microbial Shelf Life of Food; Chapter 5. Packaging and the Shelf Life of Milk; Chapter 6. Packaging and the Shelf Life of Cheese; Chpater 7. Packaging and the Shelf Life of Milk Powders; Chapter 8. Packaging and the Shelf Life of Yogurt; Chapter 9. Packaging and the Shelf Life of Water and Carbonated Drinks
327   $aChapter 10. Packaging and the Shelf Life of Orange JuiceChapter 11. Packaging and the Shelf Life of Coffee; Chapter 12. Packaging and the Shelf Life of Beer; Chapter 13. Packaging and the Shelf Life of Wine; Chapter 14. Packaging and the Shelf Life of Fresh Red and Poultry Meats; Chapter 15. Packaging and the Shelf Life of Fish; Chapter 16. Packaging and the Shelf Life of Fruits and Vegetables; Chapter 17. Packaging and the Shelf Life of Vegetable Oils; Chapter 18. Packaging and the Shelf Life of Cereals and Snack Foods; Chapter 19. Shelf Life of Foods in Biobased Packaging; Index; Back cover
330   $aThe importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life.Current food packaging must
606   $aFood$xPackaging
606   $aFood$xShelf-life dating
608   $aElectronic books.
615  0$aFood$xPackaging.
615  0$aFood$xShelf-life dating.
676   $a664/.09
701   $aRobertson$b Gordon L.$f1946-$0440956
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906   $aBOOK
912   $a9910456895703321
996   $aFood packaging and shelf life$92156502
997   $aUNINA