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Packaging for Food Preservation

Packaging and Food Preservation addresses three main topics: mass transport properties of packaging for food applications, development of active packaging, and new strategies to prolong food shelf life. More specifically, the book discusses several mathematical models, relevant research on active pa...

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書誌詳細
主要な著者:	Del Nobile, Matteo Alessandro. (著者, http://id.loc.gov/vocabulary/relators/aut), Conte, Amalia. (http://id.loc.gov/vocabulary/relators/aut)
団体著者:	SpringerLink (Online service)
フォーマット:	電子媒体 eBook
言語:	English
出版事項:	New York, NY : Springer New York : Imprint: Springer, 2013.
版:	1st ed. 2013.
シリーズ:	Food Engineering Series,
主題:	Food—Biotechnology. Biochemical engineering. Food Science. Biochemical Engineering.
オンライン･アクセス:	https://doi.org/10.1007/978-1-4614-7684-9
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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