000			02075nam a2200397Mi 4500
005			20250918235535.0
008			140623s20142014ne a b 001 0 eng
020			_a9780123946010 (hbk) : _cRM 606.21
020			_a0123946018 (hbk)
039		9	_a201501201150 _bbaiti _c201501201148 _dbaiti _c201501071422 _dfakrul _y06-23-2014 _zfakrul
040			_aAU@ _beng _cAU@ _erda _dOCLCO _dUKMGB
090			_aTP374.I564 2014
090			_aTP374 _b.I564 2014
245	0	0	_aInnovations in food packaging / _cedited by Jung H. Han.
250			_a2nd edition.
264		1	_aAmsterdam _bAcademic Press, _c[2014]
300			_axx, 603 pages : _billustrations ; _c25 cm.
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aFormerly CIP. _5Uk
504			_aIncludes bibliographical references and index.
520			_aThe primary functions of food packaging are to protect and preserve food quality and to enhance safety. To achieve these, packaging research has traditionally been focused on the developments of new barrier packaging materials and package designs. Since the late 90s, however, various innovations have been comprehensively studied and these emerging technologies have extended research topics from the primary function of food packaging to secondary functions including reduction of environmental impact, sales promotion and improvement of convenience for handling, distribution, and consumption.
650		0	_aFood _xPackaging.
650		0	_aFood _xPackaging _xTechnological innovations.
700	1		_aHan, Jung H., _eeditor of compilation.
907			_a.b15933131 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTP374.I564 2014
914			_avtls003563039
990			_abety
991			_aFakulti Sains Teknologi
998			_at _b2014-10-06 _cm _da _feng _gne _y0 _z.b15933131
999			_c572751 _d572751