https://www.loc.gov/cgi-bin/Count.cgi?sh=0|ft=1&dd=C|df=toc.dat" alt="Counter" style="color: rgb(0, 0, 0); font-family: "Times New Roman"; font-size: medium;"> 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.