Food adulteration and inspection.

Rapid and on-line instrumentation for food quality assurance by: (Electronic resources)

Scientific criteria to ensure safe food by: (Electronic resources)

The food safety information handbook by: (Language materials, printed)

Food safety in the hospitality industry by: (Language materials, printed)

The produce contamination problem = causes and solutions / by: (Electronic resources)

Food chemical hazard detection = development and application of new technologies / by: (Electronic resources)

Biofilms in the food environment by: (Electronic resources)

HACCP = a food industry briefing / by: (Electronic resources)

Food safety in the 21st century : = public health perspective / by: (Electronic resources)

Food adulteration and food fraud by: (Electronic resources)

Emerging food authentication methodologies using GC/MS by: (Electronic resources)

Extra virginity : = the sublime and scandalous world of olive oil / by: (Language materials, printed)

Lebensmittelsicherheit und lebensmittelüberwachung by: (Electronic resources)

Handbook of food allergen detection and control by: (Electronic resources)

Chemical hazards in thermally-processed foods by: (Electronic resources)

Food hygiene and applied food microbiology in an anthropological cross cultural perspective by: (Electronic resources)

Hyperspectral imaging for food quality analysis and control by: (Electronic resources)

High throughput analysis for food safety by: (Electronic resources)