Assessment of the risk of physical contamination of bread packaged in perforated oriented polyproplene films: Measurements, procedures and results

Food Additives and Contaminants

Volumn 20, Issue 2, 2003, Pages 186-195

  Piergiovanni, L ^a   Limbo, S ^a   Riva, M ^a   Fava, P ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

ATP; Hole surface and size; Perforated films; Saliva; Sweat

Indexed keywords

POLYPROPYLENE;

BREAD; CONSUMER; CONTROLLED STUDY; CORRELATION FUNCTION; DENSITY; EUROPE; FILM; FOOD CONTAMINATION; FOOD HANDLING; FOOD INDUSTRY; FOOD PACKAGING; FOOD PROCESSING; GEOMETRY; MARKETING; MEASUREMENT; METHODOLOGY; MOISTURE; PACKAGING MATERIAL; PHYSICAL PARAMETERS; PRIORITY JOURNAL; REVIEW; RISK ASSESSMENT; SALIVA; SIMULATION; SURFACE PROPERTY; SWEAT; TEMPERATURE MEASUREMENT;

BREAD; COMPUTER PERIPHERALS; FOOD CONTAMINATION; FOOD PACKAGING; MICROSCOPY; POLYPROPYLENES; RISK FACTORS; SALIVA; SWEAT;

EID: 0037324591     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/0265203021000031555     Document Type: Review

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