Polymers for Packaging and Containers in Food Industry
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This book delineates the scientific principles of design and fabrication of packaging materials for food as well as methods for structural modification and other techniques. It describes the main practical properties and applications of polymer materials and highlights the analysis of all processes taking place during formations and destruction of polymer packaging materials. Methods such as electron microscopy, infrared microscopy and optical polarization were used to describe the behaviour of polymer materials and their composition.
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