The use of cold in the food industry . Microbiology of Refrigeration, Cold in the Meat and Dairy Industry” by Bykov A. In. This is a unique and in-depth research dedicated to an important topic that concerns not only professionals in the food industry, but also anyone interested in the preservation of food quality. In today's world, where safety and quality of products are becoming a priority, this book is an indispensable source of knowledge. In his work, the author examines in detail the role of cold in the food industry, focusing on the microbiological aspects of refrigerating storage. Bulls A. In. shares his knowledge on how the correct application of low temperatures can significantly extend the shelf life of products, minimizing the risk of spoilage and the development of pathogenic microorganisms The book covers a wide range of topics, including the storage of meat and dairy products, which makes it especially relevant for specialists in these areas. Who can like this edition? First of all, the book will be of interest to students and specialists working in the field of food technology, microbiology, as well as managers for quality and safety of products . It can also attract the attention of restaurant and cafe owners who seek to provide their customers with only fresh and safe products. Even home cooks who want to deepen their knowledge of food storage will find a lot of useful information in it. The topics raised in the book cover not only technical aspects, but also environmental and economic issues. Bulls A. In. discusses how the proper use of cold can reduce food waste and therefore have a positive impact on the environment. In the face of global climate change and growing demands for sustainable development, such aspects are becoming especially relevant. The style of the author is distinguished by scientific rigor and accessibility, which allows the reader to easily assimilate even the most complex concepts. Bulls A. In. an experienced specialist, and his knowledge is supported by practical experience, which makes the information in the book not only theoretically sound, but also practically applicable In his works, you can see a deep understanding of the subject, which makes each page rich and informative. The book “Application of cold in the food industry” will be a real guide for those who want to understand the intricacies of storing food and learn how to effectively use cold to ensure their safety and quality. This edition will not only expand your knowledge, but also inspire new ideas and approaches in working with food products. If you are looking for literature on topics related to microbiology, refrigeration or food safety, then this book will be a real find for you. It can be useful for both professionals and amateurs who want to deepen their knowledge in this important area. Do not miss the opportunity to discover a world where cold becomes not just a temperature regime, but a real art that can maintain the quality and safety of products at the highest level.