SOME ASPECTS REGARDING THE DEGREE OF CONSERVATION OF THE CREAM PACKAED IN PLASTIC MATERIALS
The prolongation of the product shelf life is directly influenced by the quality of the relation established between thepacking method, package and product. In this situation, the package properties play a primary role in ensuring theprotection and preservation function. This paper’s purpose is to p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Valahia University Press
2010-01-01
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| Series: | Annals : Food Science and Technology |
| Subjects: | |
| Online Access: | http://afst.valahia.ro/docs/issues/2010/issue%202/2010-2-1-9-Buculei.pdf |