Abstract
This chapter includes some of the principles and issues of the packaging technologies that could be useful in enhancing the preservation of many fermented foods and beverages.
| Original language | English |
|---|---|
| Title of host publication | Fermented Foods and Beverages of the World |
| Editors | Jyoti Prakash Tamang, Kasipathy Kailasapathy |
| Place of Publication | U.S.A. |
| Publisher | CRC Press |
| Pages | 415-434 |
| Number of pages | 20 |
| ISBN (Print) | 9781420094954 |
| Publication status | Published - 2010 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
-
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production
Keywords
- fermented foods
- food
- packaging
- preservation
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