第四届中国食品科技论坛暨第七届中国食品科技论坛序言

IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link Pub Date : 2022-12-20 DOI:10.3390/blsf2022017027

N. Sammán, M. Tomás, Loreto Muñoz, C. Haros

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1技术和社会发展研究的跨学科中心(NOA CIITED),胡胡伊省国立大学工程学院,国家科学技术研究理事会)、圣萨尔瓦多阿根廷胡胡伊4600人,2在研究和发展中心Criotecnología粮食CIDCA科技委银()、CICPBA科学系(阿东,拉普拉塔国立大学(UNLP)、银1900年,阿根廷3 Food Science Lab4农业化学和食品技术研究所(IATA)，西班牙科学研究理事会(CSIC)， 46980巴伦西亚，西班牙*通讯:cmharos@iata.csic.es;电话:+ 34-963900022

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Preface of IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link

1 Centro Interdisciplinario de Investigaciones en Tecnologías y Desarrollo Social para el NOA (CIITED), Facultad de Ingeniería, Universidad Nacional de Jujuy, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Salvador de Jujuy 4600, Argentina 2 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), CICPBA, Facultad de Ciencias Exactas (FCE), Universidad Nacional de La Plata (UNLP), La Plata 1900, Argentina 3 Food Science Lab, School of Engineering, Universidad Central de Chile, Santiago 8330601, Chile 4 Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), 46980 Valencia, Spain * Correspondence: cmharos@iata.csic.es; Tel.: +34-963900022

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IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link

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