|
|
|
|
| LEADER |
03096nam a22006015i 4500 |
| 001 |
978-3-319-14827-4 |
| 003 |
DE-He213 |
| 005 |
20151030151040.0 |
| 007 |
cr nn 008mamaa |
| 008 |
150117s2015 gw | s |||| 0|eng d |
| 020 |
|
|
|a 9783319148274
|9 978-3-319-14827-4
|
| 024 |
7 |
|
|a 10.1007/978-3-319-14827-4
|2 doi
|
| 040 |
|
|
|d GrThAP
|
| 050 |
|
4 |
|a TP248.65.F66
|
| 072 |
|
7 |
|a TDCT
|2 bicssc
|
| 072 |
|
7 |
|a TEC012000
|2 bisacsh
|
| 082 |
0 |
4 |
|a 641.3
|2 23
|
| 082 |
0 |
4 |
|a 664
|2 23
|
| 100 |
1 |
|
|a Barone, Caterina.
|e author.
|
| 245 |
1 |
0 |
|a Food Packaging Hygiene
|h [electronic resource] /
|c by Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi, Izabela Steinka.
|
| 264 |
|
1 |
|a Cham :
|b Springer International Publishing :
|b Imprint: Springer,
|c 2015.
|
| 300 |
|
|
|a VII, 132 p. 39 illus., 25 illus. in color.
|b online resource.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 347 |
|
|
|a text file
|b PDF
|2 rda
|
| 490 |
1 |
|
|a SpringerBriefs in Molecular Science,
|x 2191-5407
|
| 505 |
0 |
|
|a The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A matter of Food Safety and Hygiene -- Inorganic Contaminants of Food as a Function of Packaging Features -- Plasticizers in PVC for Food: Assessment of Specific Migration -- Organic Food Packaging Contaminants: New and Emerging Risks -- Chemical and Microbiological Aspects of the Interaction between Food and Food Packages -- Basic Principles of Corrosion of Food Metal Packaging.
|
| 520 |
|
|
|a This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a “Hazard Analysis and Critical Control Point” (HACCP) investigation.
|
| 650 |
|
0 |
|a Chemistry.
|
| 650 |
|
0 |
|a Medical microbiology.
|
| 650 |
|
0 |
|a Food
|x Biotechnology.
|
| 650 |
|
0 |
|a Medical biochemistry.
|
| 650 |
|
0 |
|a Quality control.
|
| 650 |
|
0 |
|a Reliability.
|
| 650 |
|
0 |
|a Industrial safety.
|
| 650 |
1 |
4 |
|a Chemistry.
|
| 650 |
2 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Medical Microbiology.
|
| 650 |
2 |
4 |
|a Medical Biochemistry.
|
| 650 |
2 |
4 |
|a Quality Control, Reliability, Safety and Risk.
|
| 700 |
1 |
|
|a Bolzoni, Luciana.
|e author.
|
| 700 |
1 |
|
|a Caruso, Giorgia.
|e author.
|
| 700 |
1 |
|
|a Montanari, Angela.
|e author.
|
| 700 |
1 |
|
|a Parisi, Salvatore.
|e author.
|
| 700 |
1 |
|
|a Steinka, Izabela.
|e author.
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 773 |
0 |
|
|t Springer eBooks
|
| 776 |
0 |
8 |
|i Printed edition:
|z 9783319148267
|
| 830 |
|
0 |
|a SpringerBriefs in Molecular Science,
|x 2191-5407
|
| 856 |
4 |
0 |
|u http://dx.doi.org/10.1007/978-3-319-14827-4
|z Full Text via HEAL-Link
|
| 912 |
|
|
|a ZDB-2-CMS
|
| 950 |
|
|
|a Chemistry and Materials Science (Springer-11644)
|
