Food - Microbiology.
Overview
Works: | 79 works in 36 publications in 36 languages |
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Titles
Microbial foodborne diseases = mechanisms of pathogenesis and toxin synthesis /
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(Language materials, printed)
Principles of microbiological troubleshooting in the industrial food processing environment
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(Language materials, printed)
Rapid detection, characterization, and enumeration of foodborne pathogens
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(Electronic resources)
Food microbiology and biotechnology = safe and sustainable food production /
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(Electronic resources)
Campylobacter : = features, detection, and prevention of foodborne disease /
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(Electronic resources)
Escherichia coli 0157:H7 in ground beef = review of a draft risk assessment/
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(Language materials, printed)
Micro-Organisms in Foods 6 = Microbial Ecology of Food Commodities /
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(Language materials, printed)
Food hygiene and applied food microbiology in an anthropological cross cultural perspective
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(Electronic resources)
Microorganisms in foods 7 = microbiological testing in food safety management /
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(Electronic resources)
Control of salmonella and other bacterial pathogens in low-moisture foods
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(Electronic resources)
Molecular techniques in food biology = safety, biotechnology, authenticity and traceability /
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(Electronic resources)
Modeling in food microbiology : = from predictive microbiology to exposure assessment /
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(Electronic resources)
Microbiology of food quality = challenges in food production and distribution during and after the pandemics /
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(Electronic resources)
Microbial biotechnology in the food industry = advances, challenges, and potential solutions /
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(Electronic resources)
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