Food Packer

Appaiah KM, Sreenivasa MA, Nagarajai KV (1993) Indian Food Packer 47 61. 

Joshi, V. K., Abrol, G. S., and Thakur, N. S. (2011a). Wild Apricot Vermouth Effect of Sugar, Alcohol Concentration and Spices Level on Physico-Chemical and Sensory Evaluation, Indian Food Packer (submitted). 

Lingappa, K., Padshetty, N. S., and Chowdary, N. B. (1993). Tamarind vermouth-a new alcoholic beverage from Tamarind (Tamarindus indica L.). Indian Food Packer 47(1), 23. 

Onkarayya, H. (1985). Mango vermouth—A new alcoholic beverage. Indian Food Packer 39(1), 40. 

For dry food packs and food oils, the main precaution that has to be taken is that the products are free of water. The tinplate surface provides significant protection but localised free water can induce corrosion under certain circumstances leading to contamination of the foodstuff, particularly if there are corrosive components present in the foodstuff. The packaging supplier should ensure that the food packer is aware of these limitations, but in practice problems with such packs are very infrequent. 

Girdhar, N. and Satyanarayana, A. (2000). Grape waste as a source of tartrates. Indian Food Packer 54,59-61. 

Natl. Assoc. Frozen Food Packers, Washington, D. C., Annual Statistics, annual. 

Food Packer, Vance Publishing Corp., Chicago, Ill., monthly. 

Hohl, L. A., and Swanburg, Joyce, Food Packer, 27 (March 1946). 

As a result of years of research on the use of sugars in frozen foods, and the experience of frozen-food packers in using various types of sweeteners, several generalizations can be made. 

S. Bhuvaneswari, V.V. Sreenaryanan, R. KaUappan, and K. Parvathy, Osmotic dehydration of peas, Indian Food Packer, 53(2) 0 (1999). 

Cohee, R. F., Jr. 1951. Glucosensulfur helps hold color in peach preserves. Food Packer 32 (g), 26. 

---