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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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Hlavní autoři: Del Nobile, Matteo Alessandro. (Autor, http://id.loc.gov/vocabulary/relators/aut), Conte, Amalia. (http://id.loc.gov/vocabulary/relators/aut)
Korporativní autor: SpringerLink (Online service)
Médium: Elektronický zdroj E-kniha
Jazyk:English
Vydáno: New York, NY : Springer New York : Imprint: Springer, 2013.
Vydání:1st ed. 2013.
Edice:Food Engineering Series,
Témata:
Food—Biotechnology.
Biochemical engineering.
Food Science.
Biochemical Engineering.
On-line přístup:https://doi.org/10.1007/978-1-4614-7684-9
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Internet

https://doi.org/10.1007/978-1-4614-7684-9

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