Principles of food packaging: an international guide
ALSO AVAILABLE IN SPANISH
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| Format: | Texto biblioteca |
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1970
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| Subjects: | FOODS, PACKAGING, MECHANICAL PROPERTIES, CHEMICOPHYSICAL PROPERTIES, PERMEABILITY, WATER VAPOUR, GASES, COSTS, PAPER, CELLULOSE, PLASTICS, ALUMINIUM, ADHESIVES, WAXES, DESIGN, CONTAINERS, TIN, PRODUIT ALIMENTAIRE, CONDITIONNEMENT, ALIMENTOS, EMPAQUETADO, PROPRIETE MECANIQUE, PROPRIETE PHYSICOCHIMIQUE, PERMEABILITE, VAPEUR D'EAU, GAZ, COUT, PAPIER, MATIERE PLASTIQUE, ADHESIF, CIRE, CONCEPTION, RECIPIENT, ETAIN, PROPIEDADES MECANICAS, PROPIEDADES FISICOQUIMICAS, PERMEABILIDAD, VAPOR DE AGUA, COSTOS, PAPEL, CELULOSA, PLASTICOS, ALUMINIO, ADHESIVOS, CERAS, DISENO, RECIPIENTES, ESTANO, |
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