Emerging and Traditional Technologies for Safe, Healthy and Quality Food

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Nedović, Viktor (Επιμελητής έκδοσης), Raspor, Peter (Επιμελητής έκδοσης), Lević, Jovanka (Επιμελητής έκδοσης), Tumbas Šaponjac, Vesna (Επιμελητής έκδοσης), Barbosa-Cánovas, Gustavo V. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2016.
• Σειρά: Food Engineering Series,
• Θέματα: Chemistry.; Biochemical engineering.; Food > Biotechnology.; Food Science.; Biochemical Engineering.

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European...