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Packaging in the Confectionery Industry

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Chocolate, Cocoa and Confectionery: Science and Technology

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Abstract

Since World War II, developments in packaging generally have been phenomenal, and this applies to both materials and machinery. Changes have occurred with all commodities, large and small, edible and non-edible.

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References

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Authors and Affiliations

  1. Richardson Researches, Inc., Hayward, California, USA

    Bernard W. Minifie Ph.D. (Consultant to the Confectionery Industry)

Authors
  1. Bernard W. Minifie Ph.D.
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© 1989 Van Nostrand Reinhold

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Minifie, B.W. (1989). Packaging in the Confectionery Industry. In: Chocolate, Cocoa and Confectionery: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7924-9_22

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  • DOI: https://doi.org/10.1007/978-94-011-7924-9_22

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7926-3

  • Online ISBN: 978-94-011-7924-9

  • eBook Packages: Springer Book Archive

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