Food adulteration and inspection.

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

The A-Z of food safety by: (Electronic resources)

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

Food fraud prevention = introduction, implementation, and management / 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)

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

Seafood authenticity and traceability : = a DNA-based pespective / by: (Electronic resources)

Food adulteration and food fraud by: (Electronic resources)

Detecting foreign bodies in food by: (Electronic resources)

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

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)

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

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

Advances in food diagnostics by: (Electronic resources)

Rapid detection of food adulterants and contaminants : = theory and practice / by: (Electronic resources)