Food industry and trade - Quality control.

Handbook of herbs and spices.. Volume 1 by: (書目-語言資料,印刷品)

Microbiological risk assessment in food processing by: (書目-語言資料,印刷品)

Rapid and on-line instrumentation for food quality assurance by: (書目-語言資料,印刷品)

Handbook of herbs and spices by: (書目-語言資料,印刷品)

Methods to assess quality and stability of oils and fat-containing foods by: (書目-語言資料,印刷品)

Food industry quality control systems by: (書目-語言資料,印刷品)

Non-thermal food engineering operations by: (書目-電子資源)

Processing effects on safety and quality of foods by: (書目-電子資源)

Sensory shelf life estimation of food products by: (書目-電子資源)

New analytical approaches for verifying the origin of food by: (書目-電子資源)

Process analytical technology for the food industry by: (書目-電子資源)

Food processing = strategies for quality assessment / by: (書目-電子資源)

Microbial toxins and related contamination in the food industry by: (書目-語言資料,印刷品)

Food safety in the 21st century : = public health perspective / by: (書目-電子資源)

Advances in food traceability techniques and technologies : = improving quality throughout the food chain / by: (書目-電子資源)

Food safety = innovative analytical tools for safety assessment / by: (書目-電子資源)