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4 Pyrolysis Fourier Transform Infrared Spectroscopy
9 Processing and Additive Performance
8 books and 26 US patents
collectively spanning more than 2 decades
Food Packaging and Food Alterations: The User-oriented Approach fluorocarbon 4 Pyrolysis Fourier Transform InfraredDescription Author: Salvatore Parisi ISBN 9871847356062 Soft or Hard Cover Summary The so called HACCP (Hazard Analysis and Critical Control Points) acronym is well known in the food industry in relation to the management of microbiological, chemical and physical risks. With relation to HACCP risks, packaging materials should be studied and recognized as one of the key factors affecting food safety. HACCP studies seem to highlight the role of food
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