Food Packaging and Food Alterations The User-Oriented Approach
The so-called HACCP (Hazard Analysis and Critical Control Points) acronym is well known in the food industry in relation to the management of microbiological, chemical and physical risks. With relation to HACCP risks, packaging materials should be studied and recognised as one of key factors affecti...
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| Format: | Book |
| Language: | English |
| Published: |
Shawbury
Smithers Rapra
2012
©2012 |
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| Online Access: | Click Here to View Status and Holdings. |
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Food Packaging 
Food Packaging Principles and Practice 
Food packaging principles and practice