Microbiology of Food Quality
Challenges in Food Production and Distribution During and After the Pandemics
Seiten
2021
De Gruyter (Verlag)
978-3-11-072492-9 (ISBN)
De Gruyter (Verlag)
978-3-11-072492-9 (ISBN)
With consumer awareness increasing, the importance of the environmental impact of everyday products such as food becomes a major factor for the customer. This awareness was increased with the COVID-19 pandemic. This book introduces green and sustainable food technology and its use during a pandemic. In addition, it covers current topics such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety
lt;strong>Elias Hakalehto, Finnoflag Oy, Finland.
| Erscheinungsdatum | 07.12.2021 |
|---|---|
| Reihe/Serie | De Gruyter STEM |
| Zusatzinfo | 37 col. ill., 12 b/w tbl. |
| Verlagsort | Berlin/Boston |
| Sprache | englisch |
| Maße | 170 x 240 mm |
| Gewicht | 332 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
| Technik | |
| Schlagworte | food production • food science • Food Technology • Industrial Hygiene • Industrial Hygiene. • Lebensmittelproduktion • Lebensmittelwissenschaft • Microbiology • Mikrobiologie |
| ISBN-10 | 3-11-072492-8 / 3110724928 |
| ISBN-13 | 978-3-11-072492-9 / 9783110724929 |
| Zustand | Neuware |
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Buch | Softcover (2021)
Springer Berlin (Verlag)
CHF 76,95
