The packaging influence on the quality of the food (the food which is sensitive on the steam water and the oxygen)

Radonjic, V.; Markovic, S.Lj.; Ciric, R.

The packaging influence on the quality of the food (the food which is sensitive on the steam water and the oxygen)

2006

Radonjic, V. (Visa tehnicka skola, Cacak (Serbia)) | Markovic, S.Lj. (Visa tehnicka skola, Cacak (Serbia)) | Ciric, R. (Visa tehnicka skola, Cacak (Serbia))

In this paper we have shown that one of the most important characteristic of a packaging is protection of the wrapped product from the influences of the outer. A special emphasis has been put on the analysis of the importance of a packaging in the preventing steam and oxygen harm the product itself.

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Ключевые слова АГРОВОК

alimentos aptitud para la conservación aptitude à la conservation conditionnement empaquetado foods keeping quality materiales de empaque matériau de conditionnement packaging packaging materials produit alimentaire

Библиографическая информация

Издатель

Tehnolosko-metalurski fakultet Univerziteta

Нумерация страниц

p. 145-148

Язык

сербский

Примечание

Summaries (En, Sr)

3 graphs

2 ref.

Переведенный заголовок

Uticaj ambalaze na kvalitet namirnica (prikazan na namirnicama osetljivim na vodenu paru i kiseonik)

Тип

Conference; Summary

Источник

Proceedings: 12th International symposium in the field of cellulose, paper, packaging and graphics, Uscumlic, S. (ed.).- Beograd (Serbia): Tehnolosko-metalurski fakultet Univerziteta, 2006. 12. medjunarodni simpozijum iz oblasti celuloze, papira, ambalaze i grafike,12. medjunarodni simpozijum iz oblasti celuloze, papira, ambalaze i grafike, Zlatibor (Serbia), 20-23 Jun 2006.- 86-7401-231-0.- p. 145-148

В АГРИСе с: 2006-05-15

Формат: AGRIS AP

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