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035   $a(CKB)3780000000053688
035   $a(NjHacI)993780000000053688
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/47832
035   $a(MiAaPQ)EBC30390264
035   $a(Au-PeEL)EBL30390264
035   $a(EXLCZ)993780000000053688
100   $a20221011d2013      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aFood Industry /$fedited by Innocenzo Muzzalupo
205   $a1st ed.
210   $cIntechOpen$d2013
210  1$aRijeka :$cIntechOpen,$d2013.
210  4$dİ2013
215   $a1 online resource (xii, 762 pages) $cillustrations
330   $aDue to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality.
606   $aFood
606   $aNutrition
610   $aLife Sciences
610   $aFood Industry
610   $aAgricultural and Biological Sciences
610   $aBromatology
615  0$aFood.
615  0$aNutrition.
676   $a613.2
700   $aInnocenzo Muzzalupo$4auth$01366011
702   $aMuzzalupo$b Innocenzo
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910136187003321
996   $aFood Industry$93388455
997   $aUNINA