Microsoft Word - Draft OMB Meeting Agenda-April 11 2019

OMB Meeting 4-11-2019 Pre-read Materials

114

Angela (2017) Chemia materiałów opakowaniowych. Wydawnictwo Naukowe PWN SA, Warszawa, Poland. ISBN:

9788301191757

142. Brunazzi G., Parisi S. and Pereno A., 2014. The Instrumental Role of Food Packaging. In: Brunazzi G., Parisi S. (ed)

and Pereno A, The Importance of Packaging Design for the Chemistry of Food Products. Springer International

Publishing, Heidelberg, Germany.

143. Brunazzi G., Parisi S. and Pereno A., 2014. Packaging and Food: A Complex Combination. In: Brunazzi G., Parisi S.

(ed) and Pereno A, The Importance of Packaging Design for the Chemistry of Food Products. Springer International

Publishing, Heidelberg, Germany.

144. Brunazzi G., Parisi S. and Pereno A., 2014. Packaging and Quality. In: Brunazzi G., Parisi S. (ed) and Pereno A, The

Importance of Packaging Design for the Chemistry of Food Products. Springer International Publishing, Heidelberg,

Germany.

145. Brunazzi G., Parisi S. and Pereno A., 2014. Packaging, A Communicative Medium. In: Brunazzi G., Parisi S. (ed)

and Pereno A, The Importance of Packaging Design for the Chemistry of Food Products. Springer International

Publishing, Heidelberg, Germany.

146. Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z., Parisi, S., 2014. The Problem of the Aqueous

Absorption in Processed Cheeses. A Simulated Approach. In: Barbieri G., Barone C., Bhagat A., Caruso G., Conley

Z.R. and Parisi S. (ed.), The Influence of Chemistry on New Foods and Traditional Products. Springer International

Publishing, Heidelberg, Germany.

147. Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z., Parisi, S., 2014. Chemical and Health Features of

Cooked Cold Meats. Reduction of Salt, Fat and Some Additives and Related Effects on Technological and Sensory

Aspects of Charcuterie Products. In: Barbieri G., Barone C., Bhagat A., Caruso G., Conley Z.R. and Parisi S. (ed.),

The Influence of Chemistry on New Foods and Traditional Products. Springer International Publishing, Heidelberg,

Germany.

148. Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z., Parisi, S., 2014. Sweet Compounds in Foods: Sugar

Alcohols. In: Barbieri G., Barone C., Bhagat A., Caruso G., Conley Z.R. and Parisi S. (ed.), The Influence of

Chemistry on New Foods and Traditional Products. Springer International Publishing, Heidelberg, Germany.

149. Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z., Parisi, S., 2014. The Prediction of Shelf Life Values in

Function of the Chemical Composition in Soft Cheeses. In: Barbieri G., Barone C., Bhagat A., Caruso G., Conley

Z.R. and Parisi S. (ed.), The Influence of Chemistry on New Foods and Traditional Products. Springer International

Publishing, Heidelberg, Germany.

150. Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z., Parisi, S., , 2014.Food Manufacturing and Allergen

Management. In: Barbieri G., Barone C., Bhagat A., Caruso G., Conley Z.R. and Parisi S. (ed.), The Influence of

Chemistry on New Foods and Traditional Products. Springer International Publishing, Heidelberg, Germany.

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