Fundamentals of Foods: T. Yano, Physical Properties and Microbiology of Foods. S. Matsusuhita, Oxidation of Foods. New Food Packaging Materials: A. Kishimoto, New Food Packaging Materials--An Introduction. M. Sumimoto, Paper and Paperboard Containers. H. Matsubayashi, Metal Containers. Y. Yamato, Glass Containers. K. Kondo, Plastic Containers. Food Packaging and Energy: T. Kadoya, Food Packaging and Energy in Japan--Energy Analysis of Consumer Beverage Containers. Packaging Systems and Technology of Food Materials: H. Nakai, Recent Development of Packaging Machinery in Japan. New Trends in the Technology of Food Preservation: M. Yokoyama, New Trends in the Technology of Food Preservation--An Introduction. K. Yamaguchi, Retortable Packaging. M. Yokoyama, Aseptic Packaged Foods. Y. Harima, Free Oxygen Scavenging Packaging. K. Ono, Frozen Food and Oven-Proof Trays. K. Satomi, Gas-Exchange Packaging. N. Yamaguchi, Vacuum Packaging. Packaging Fresh and Processed Foods: A. Yamane, Fruits. M. Ohkubo, Vegetables. Y. Tomioka, Fresh Meat. Y. Tohma, Meat By-Products. T. Fujita, Seafood Products. S. Sasayama, Fish Meat By-Products. K. Ono, Dairy Products. S. Minakuchi and H. Nakamura, Cake and Snack Foods. Physical Distribution and Food Packaging: Y. Hasegawa, Physical Distribution of Packaged Foods. Index.
