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In-pack processed foods
Woodhead Publishing Ltd, June 2008, Pages: 432
Developments in technology now enable the production of in-pack processed foods with improved sensory quality, as well as new types of in-pack, heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews developments in process technology required by newer packaging types and advances in control mechanisms. Concludes with chapters on improving the quality of particular types of in-pack processed foods, such as fish products.
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