This volume details methods for reproducible procedures for food packaging. Chapters are divided into three parts covering chemicals and apparatuses, recommended procedures, reproducibility, and remarks and tips to troubleshoot pitfalls. Written in the format of the Methods and Prools in Food Science series, chapters list necessary materials and methods for readily reproducible prools.
Authoritative and cutting-edge,
Food Packaging Materials
aims to be a comprehensive, high-quality manual for researchers in both academia and industry.