Microbiology of Food Quality

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

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Author
Publisher Walter de Gruyter GmbH & Co KG
Release Date
ISBN 3110724960
Pages 187 pages
Rating 4/5 (67 users)