The use of cold in the food industry . Cold in the fish and food industry . Handbook" by Bykov A. In. is a unique and indispensable resource for professionals working in the field of food and fishing industry . This edition will be a real guide to a complex but extremely important topic - the use of cold in the process of processing and storing products. In today's market, where food quality and safety come to the fore, knowledge of technologies related to cold becomes necessary for successful activities in this area. Author, A. In. Bykov is a recognized expert in the field of food technology and refrigeration. His years of experience and in-depth knowledge allow him to share with readers not only theoretical foundations, but also practical recommendations that can be applied in practice. The book is written in a simple and accessible language, which makes it useful for both professionals and students studying in specialties related to the food industry. This guide looks at various aspects of cold application, from its role in ensuring food safety to technologies for freezing and storing fish and other food products. Readers will be able to learn about modern cooling methods, how to organize the processes of freezing and storage in order to preserve all the nutrients and taste qualities of products. Bykov not only describes the theoretical foundations, but also shares practical examples, which makes the material especially valuable for those who work in this field. The book will be of interest to a wide range of readers: from undergraduate and graduate students studying food technology, to professionals working in the food and fishing industry. It can also be useful for managers and managers who seek to improve the efficiency of their production and improve the quality of products. If you are interested in topics related to the safety of products, their storage and processing technologies, then this publication will be a real find for you. The topics raised in the book are highly relevant in light of the current challenges facing the food industry. In the context of globalization and increasing demands on the quality of products, knowledge of cooling and freezing technologies becomes not just desirable, but necessary. Bykov emphasizes the importance of compliance with standards and norms, which in turn contributes to improving the competitiveness of products in the market. The author's style is distinguished by clarity and logical presentation, which makes complex technical aspects accessible for understanding. He skillfully combines theory with practice, which allows the reader not only to assimilate the material, but also to apply it in real conditions. Other well-known works by Bykov include works on refrigeration and food processing technologies, which are also popular among specialists. In conclusion, the book "Application of cold in the food industry . Cold in the fish and food industry . Handbook" is an important contribution to the literature on food technology and refrigeration. It not only enriches the knowledge of readers, but also inspires the application of new technologies in its practice. If you are looking for a high-quality and informative publication that will help you understand the intricacies of the application of cold in the food industry, this guide will become your reliable assistant.