Abstract
A variety of packaging technologies are being developed to provide consumers with high-quality, minimally processed foods that have a long shelf life. These technologies extend the shelf life of foods and provide benefits to both manufacturers and consumers. This paper briefly describes some of these new active packaging technologies.
| Original language | English (US) |
|---|---|
| Pages | 3 |
| Number of pages | 1 |
| Volume | 50 |
| No | 4 |
| Specialist publication | Food Technology |
| State | Published - Apr 1 1996 |