Traditional Foods

Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74626

Full metadata record

DC Field	Value	Language
dc.contributor.editor	Oliveira, Jorge	-
dc.contributor.editor	Kristbergsson, Kristberg	-
dc.date.accessioned	2019-07-01T06:48:14Z	-
dc.date.available	2019-07-01T06:48:14Z	-
dc.date.issued	2016	-
dc.identifier.isbn	978-1-4899-7648-2	-
dc.identifier.uri	http://10.6.20.12:80/handle/123456789/74626	-
dc.description	The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food production, distribution, and preparation call for increased emphasis on hygienic practices at all levels and for increased research in food safety in order to ensure a safer global food supply. The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the fi eld. In all of the books, a special emphasis was placed on including case studies applicable to each specifi c topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.	en
dc.language.iso	en	en_US
dc.publisher	Springer Science+Business Media New York	en_US
dc.subject	Foods	en_US
dc.title	Traditional Foods	en_US
dc.type	Book	en_US
Appears in Collections:	Chemistry

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File	Description	Size	Format
2016_Book_TraditionalFoods.pdf		12.1 MB	Adobe PDF	View/Open