000			02326cam a2200541Ia 4500
001			u380201
003			SIRSI
005			20160812084636.0
006			m o d
007			cr |n|||||||||
008			131011s2014 enka ob 001 0 eng d
040			_aIDEBK _beng _cIDEBK _dCUV _dTEF _dDEBSZ _dGGVRL _dYDXCP _dOCLCO _dOCLCF
020			_a1299964648 (ebk)
020			_a9781299964648 (ebk)
020			_z9780123946010 (hbk.)
020			_z0123946018 (hbk.)
020			_a0123946018
020			_a9780123946010
029	1		_aDEBSZ _b398907226
029	1		_aNZ1 _b15295487
029	1		_aNLGGC _b389716952
050		4	_aTP374
082	0	4	_a664/.909 _223
049			_aTEFA
245	0	0	_aInnovations in food packaging _h[recurso electrónico] / _cedited by Jung H. Han.
250			_a2nd ed.
260			_aLondon : _bAcademic Press _c2014.
300			_a1 online resource : _billustrations
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aFood science and technology
588			_aTitle from PDF title page (viewed October 22, 2013).
504			_aIncludes bibliographical references and index.
505	0		_aSection 1. Physical chemistry fundamentals for food packaging -- section 2. Active and intelligent packaging -- section 3. Edible coating and films -- section 4. Biopolymer packaging -- section 5. Commercial food packaging innovations.
520			_aThis book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology.
650		0	_aFood _xPackaging _xTechnological innovations.
650		7	_aFood _xPackaging _xTechnological innovations. _2fast _0(OCoLC)fst00930561
655		7	_aElectronic books. _2local
700	1		_aHan, Jung H.
776	0	8	_iPrint version: _tInnovations in food packaging. _b2nd edition. _dAmsterdam : Academic Press, 2013 _z9780123946010 _w(OCoLC)855196727
830		0	_aFood science and technology.
856	4	0	_uhttp://www.sciencedirect.com/science/book/9780123946010
596			_a19
942			_cLIBRO_ELEC
999			_c207122 _d207122