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Vacuum skin packaging. (meat packing): An article from: Food Processing

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Publisher: Putman Media, Inc.

Brand: The Gale Group
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Availability: Available for download now


This digital document is an article from Food Processing, published by Putman Media, Inc. on August 1, 1994. The length of the article is 956 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Many meat packers prefer the use of vacuum skin packaging (VSP) to boost sales increases, even as a growing number of supermarket consumers pay greater attention to the color and texture of red meats, poultry and seafood products. Aside from its aesthetic appeal, VSP helps maintain product freshness and color. To ensure high-efficiency VSP, meat packers must be careful in selecting the type of packaging equipment and film structures that they will need.

Citation Details
Title: Vacuum skin packaging. (meat packing)
Author: Judy Rice
Publication: Food Processing (Magazine/Journal)
Date: August 1, 1994
Publisher: Putman Media, Inc.
Volume: v55 Issue: n8 Page: p43(3)

Distributed by Thomson Gale


DESCRIPTION:

Binding: Digital
Brand: The Gale Group
Format: HTML
Label: Putman Media, Inc.
Manufacturer: Putman Media, Inc.
Number Of Pages: 4
Publication Date: 1994-08-01
Publisher: Putman Media, Inc.
Release Date: 2005-07-28
Studio: Putman Media, Inc.

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