Microbiology of Food Quality : Challenges in Food Production and Distribution During and After the Pandemics

dc.contributor.author	Elias Hakalehto
dc.date.accessioned	2024-09-27T07:33:31Z
dc.date.available	2024-09-27T07:33:31Z
dc.date.issued	2022
dc.identifier.isbn	9783110724929
dc.identifier.isbn	9783110724967
dc.identifier.isbn	9783110725087
dc.identifier.uri	https://dspace.kpfu.ru/xmlui/handle/net/184615
dc.description.abstract	With consumer awareness increasing, the importance of the environmental impact of everyday products such as food becomes a major factor for the customer. This awareness was increased with the COVID-19 pandemic. This book introduces green and sustainable food technology and its use during a pandemic. In addition, it covers current topics　such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety
dc.publisher	De Gruyter
dc.subject.other	SCIENCE / Life Sciences / Microbiology
dc.subject.other	TECHNOLOGY & ENGINEERING / Chemical & Biochemical
dc.subject.other	TECHNOLOGY & ENGINEERING / Food Science / General
dc.subject.other	TECHNOLOGY & ENGINEERING / Materials Science / General
dc.subject.other	TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology
dc.subject.other	Food--Microbiology
dc.title	Microbiology of Food Quality : Challenges in Food Production and Distribution During and After the Pandemics
dc.type	Book
dc.collection	Электронно-библиотечные системы
dc.source.id	ebsco-3102575