Pengemasan makanan: Perbedaan antara revisi
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== Bahan bacaan terkait ==
* {{Cite journal | last = Riva | first = Marco | last2 = Piergiovanni, Schiraldi | title =Performances of time-temperature indicators in the study of temperature exposure of packaged fresh foods | journal = Packaging Technology and Science | volume = 14 | issue = 1 | pages = 1–39 | date = January 2001 | url = | doi = 10.1002/pts.521 | id = | first2 = Luciano | last3 = Schiraldi | first3 = Alberto }}
* Hans-Jürgen Bässler und Frank Lehmann : ''Containment Technology: Progress in the Pharmaceutical and Food Processing Industry.'' Springer, Berlin 2013, ISBN 978-3642392917
*Heldman, D.R. ed (2003). "Encyclopedia of Agricultural, Food, and Biological Engineering". New York: Marcel Dekker
*Potter, N.N. and J.H. Hotchkiss. (1995). "Food Science", Fifth Edition.New York: Chapman & Hall. pp. 478–513.
* Robertson, G. L. (2013). "Food Packaging: Principles & Practice". CRC Press. ISBN 978-1-4398-6241-4
* Selke, S, (1994). "Packaging and the Environment". ISBN 1-56676-104-2
* Selke, S, (2004) "Plastics Packaging", ISBN 1-56990-372-7
* Soroka, W. (2009). "Fundamentals of Packaging Technology". Institute of Packaging Professionals. ISBN 1-930268-28-9
* Stillwell, E. J, (1991) "Packaging for the Environment", A. D. Little, 1991, ISBN 0-8144-5074-1
* Yam, K. L., "Encyclopedia of Packaging Technology", John Wiley & Sons, 2009, ISBN 978-0-470-08704-6
[[Kategori:Pengemasan makanan]]
[[Kategori:Ilmu pangan]]
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