000			01847nam a2200361Ia 4500
005			20250918170851.0
008			121024s2012 enkm o a000 0 eng d
020			_a9781847356062 (hbk.) _cRM608.75
020			_a9871847356060
020			_a9871847356084 (e-book)
039		9	_a201304180939 _brosli _c201304031538 _drasyilla _y10-24-2012 _zbinar
040			_aEBLCP _beng _cEBLCP _dOCLCQ _dYDXCP _dNST _dE7B _dKNOVL _dUKM
049			_aOSUU
090			_aHD9006.P337
090			_aHD9006 _b.P337
100	1		_aParisi, Salvatore.
245	1	0	_aFood packaging and food alterations _h[electronic resource] : _bthe user-oriented approach / _cSalvatore Parisi.
260			_aShrewsbury : _bSmithers Rapra, _c2012.
300			_a1 online resource.
504			_aIncludes bibliographical references and index.
520			_aHACCP studies seem to highlight the role of food productions. On the other hand, detailed information about packaging materials are needed. This lack of information is very evident for official inspectors (hygiene and preventive medicine), veterinary auditors and food operators. Consequently, the role of food packaging is known but its implications are often difficult to be understood. The first objective of this title is to provide detailed and comprehensible information about packaging materials.
588			_aDescription based on print version record.
650		0	_aFood _xPackaging.
710	2		_aKnovel (Firm).
776	0	8	_iPrint version: _aParisi, Salvatore. _tFood Packaging and Food Alterations. _dShrewsbury : ISmithers Rapra Pub., 2012 _z9781847356062.
907			_a.b15509539 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kHD9006.P337
914			_avtls003516542
990			_ark4
991			_aFakulti Sains dan Teknologi
998			_at _b2012-11-10 _cm _da _feng _genk _y0 _z.b15509539
999			_c534048 _d534048