Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74079

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DC Field	Value	Language
dc.contributor.editor	Raspor, Peter	-
dc.contributor.editor	Nedović, Viktor	-
dc.contributor.editor	Lević, Jovanka	-
dc.contributor.editor	Šaponjac, Vesna Tumbas	-
dc.contributor.editor	Barbosa-Cánovas, Gustavo V.	-
dc.date.accessioned	2019-06-25T07:18:14Z	-
dc.date.available	2019-06-25T07:18:14Z	-
dc.date.issued	2016	-
dc.identifier.isbn	978-3-319-24038-1	-
dc.identifier.uri	http://10.6.20.12:80/handle/123456789/74079	-
dc.description	This book is based on selected papers presented at the 6th Central European Congress on Food (CEFood), held in 2012 in Novi Sad, Serbia. CEFood is a biennial event, the fi rst one being at Ljubljana, Slovenia, in 2002, gathering scientists from universities, research institutes, food industry, as well as food producers and distributors. The 6th CEFood was among the most successful ones with close to 600 participants from 36 countries from all around the world. This 6th Congress emphasized novel and traditional technologies to enhance food safety and competitiveness in European and global markets. It is worth mentioning all the authors upgraded and updated their respective contributions which later on were peer-reviewed by highly qualifi ed colleagues.	en
dc.language	en	en
dc.language.iso	en	en_US
dc.publisher	Springer International Publishing Switzerland	en_US
dc.subject	Healthy and Quality Food	en_US
dc.title	Emerging and Traditional Technologies for Safe, Healthy and Quality Food	en_US
dc.type	Book	en_US
Appears in Collections:	Chemistry

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