Pre-packed chilled fish: materials and equipment
| dc.date | 2024-11-28T15:50:32Z | |
| dc.date | 2024-11-28T15:50:32Z | |
| dc.date | 2014 | |
| dc.date | 2018-01-05T17:09:04Z | |
| dc.date.accessioned | 2026-06-27T23:17:01Z | |
| dc.description | Although packaging and packaging equipment is a rapidly changing sector, this Note is of interest because it signals the introduction of packaged, chilled, fish products into the changing marketing patterns of the retail food trade in the growth of supermarkets. Summarises the advantages of pre-packing and introduces packaging materials in some detail, and provides a guide to the properties of flexible films. Briefly mentions heat sealing and shrink wrapping equipment, pack design and printing , distribution of packs and retail display. Read in conjunction with Note 52. Within the food legislation, controls on packaging materials have been introduced to prevent any harmful substances migrating and becoming incorporated in the food. | |
| dc.format | text/html | |
| dc.identifier | 0495-9140 | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/x5928e | |
| dc.identifier | http://www.fao.org/3/x5928e/x5928e00.htm | |
| dc.identifier.uri | http://hdl.handle.net/123456789/277038 | |
| dc.language | English | |
| dc.relation | Torry Advisory Notes | |
| dc.relation | 0495-9140 | |
| dc.rights | Non-FAO | |
| dc.title | Pre-packed chilled fish: materials and equipment | |
| dc.type | Book (stand-alone) |