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Emerging and Traditional Technologies for Safe, Healthy and Quality Food
. Ed(S): Nedovic, Viktor; Raspor, Peter; Levic, Jovanka; Tumbas Saponjac, Vesna; Barbosa-Canovas, Gustavo V.
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Description for Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Hardback. Editor(s): Nedovic, Viktor; Raspor, Peter; Levic, Jovanka; Tumbas Saponjac, Vesna; Barbosa-Canovas, Gustavo V. Series: Food Engineering Series. Num Pages: 496 pages, 49 black & white illustrations, 19 colour illustrations, 51 black & white tables, 8 colou. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 27. Weight in Grams: 901.
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 region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel ... Read more
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 region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel ... Read more
Product Details
Format
Hardback
Publication date
2015
Publisher
Springer International Publishing AG Switzerland
Number of pages
496
Condition
New
Series
Food Engineering Series
Number of Pages
478
Place of Publication
Cham, Switzerland
ISBN
9783319240381
SKU
V9783319240381
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About . Ed(S): Nedovic, Viktor; Raspor, Peter; Levic, Jovanka; Tumbas Saponjac, Vesna; Barbosa-Canovas, Gustavo V.
Prof. Dr. Viktor Nedovic Department of Food Technology and Biochemistry Faculty of Agriculture, University of Belgrade Nemanjina 6 11081 Belgrade - Zemun SERBIA vnedovic@agrif.bg.ac.rs Professor Dr.Peter Raspor, DDr.H.C. Head of Chair of biotechnology, microbiology and food safety Biotechnical Faculty, University of Ljubljana Jamnikarjeva 101, 1000 Ljubljana SLOVENIA peter.raspor@bf.uni-lj.si Dr. Vesna Tumbas Faculty of Techonology University of Novi Sad Bul.Cara Lazara ... Read more
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