Overview
- Chapters contributed by expert presenters from the 6th CEFood Congress of 2012?
- Highlights the novel technologies of food science
- Discusses the future of the food industry and food research
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
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Table of contents (21 chapters)
-
Safe and Healthy Food
-
Food Quality
-
Food Biotechnology
Keywords
About this book
- Chapters contributed by expert presenters fromthe 6th CEFood Congress of 2012
- Highlights the novel technologies of food science
- Discusses the future of the food industry and food research
Editors and Affiliations
Bibliographic Information
Book Title: Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Editors: Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-319-24040-4
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2016
Hardcover ISBN: 978-3-319-24038-1Published: 23 December 2015
Softcover ISBN: 978-3-319-79571-3Published: 27 March 2019
eBook ISBN: 978-3-319-24040-4Published: 16 December 2015
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XVIII, 478
Number of Illustrations: 49 b/w illustrations, 19 illustrations in colour
Topics: Food Science, Biochemical Engineering