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Concepts of Small-scale Food Processing
By
Donald G. Mercer
Donald G. Mercer
University of Guelph, Canada
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Hardback ISBN:
978-1-78801-840-1
EPUB ISBN:
978-1-83916-233-6
No. of Pages:
432
Publication date:
08 Feb 2021
Book Chapter
Chapter 15: Packaging Basics
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Published:08 Feb 2021
Page range:
396 - 405
Citation
Concepts of Small-scale Food Processing, The Royal Society of Chemistry, 2021, ch. 15, pp. 396-405.
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Packaging is a major topic in its own right. In Chapter 15, we briefly look at a number of basic principles involved in using packaging to protect finished products from deterioration by such influences as light and air, or more specifically, oxygen. The advantages and disadvantages of hot-filling are briefly discussed. A number of misconceptions are also examined.
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