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Authors of the department Professor Lyudmila Vinnikova  published the book “Safety and quality of meat products in modern and future technologies.”

The monograph provides an analytical overview of modern ideas about biochemical and microbiological processes that occur during traditional heat treatment and non-thermal and non-invasive technologies that may be used in the future (high pressure, ultrasound, ionizing radiation, etc.).

Considerable attention is paid to topical issues of storage of meat and meat products in the world of recent studies of the microbial population, including pathogens and microbiota spoilage.

This characteristic is given to the existing and most promising ways to protect the consumer from them without losing the quality of meat products.

The monograph can be useful for all those who work in the field of science, production, as well as in teaching and research work of students and graduate students.