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Packaging & Shelf Life supplement

Posted: 13 December 2016 | | No comments yet

In this supplement: sensory optimised salt and fat reduction in processed meats; edible food coatings; and Fruit Logistica 2017 show preview…

Packaging and shelf life in-depth focus
  • Sensory optimised salt and fat reduction in processed meats: technological approaches for creating novel product formulations
    Maurice G. O’Sullivan and Joseph P. Kerry, The Food Packaging Group, The School of Food and Nutritional Sciences, University College Cork, Ireland
  • Edible food coatings – just a trend or the future?
    Mia Kurek, Scientific and Teaching Assistant, and Mario Ščetar, Assistant Professor, Food Packaging, Faculty of Food Technology and Biotechnology, University of Zagreb
  • Fresh business opportunities at FRUIT LOGISTICA 2017
    Show Preview

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