Food - Microbiology.

Essential microbiology and hygiene for food professionals by: (Language materials, printed)

Physicochemical aspects of food engineering and processing by: (Language materials, printed)

Modeling microbial responses in foods by: (Language materials, printed)

Microbial food contamination by: (Language materials, printed)

Microbial stress adaptation and food safety by: (Language materials, printed)

Listeria, listeriosis, and food safety by: (Language materials, printed)

Food mycology = a multifaceted approach to fungi and food / by: (Language materials, printed)

Probiotics in food safety and human health by: (Language materials, printed)

Microbial safety of minimally processed foods by: (Language materials, printed)

Microbial food contamination by: (Language materials, printed)

Natural food antimicrobial systems by: (Language materials, printed)

Handbook of food spoilage yeasts by: (Language materials, printed)

Beneficial microorganisms in food and nutraceuticals by: (Language materials, printed)

Beneficial microorganisms in agriculture, aquaculture and other areas by: (Language materials, printed)

Ready-to-eat foods = microbial concerns and control measures / by: (Language materials, printed)

Hepatitis A virus in food = detection and inactivation methods / by: (Language materials, printed)

Microbial food safety = an introduction / by: (Language materials, printed)

Perspectives on food-safety issues of animal-derived foods by: (Language materials, printed)

Experimental microbiological techniques in food and food products / by: (Language materials, printed)

Foodborne infections and intoxications by: (Language materials, printed)

The produce contamination problem = causes and solutions / by: (Language materials, printed)

Advances in microbial food safety by: (Language materials, printed)

Foodborne pathogens = hazards, risk analysis and control / by: (Language materials, printed)

Biofilms in the food and beverage industries by: (Language materials, printed)

Tracing pathogens in the food chain by: (Language materials, printed)

Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation by: (Language materials, printed)

Determining mycotoxins and mycotoxigenic fungi in food andfeed by: (Language materials, printed)

Microbiological research and development for the food industry by: (Language materials, printed)

Food analysis and preservation = current research topics / by: (Language materials, printed)

Microbes in food and health by: (Language materials, printed)

Food microbiology = in human health and disease / by: (Language materials, printed)

Microbiological quality of food = foodborne spoilers / by: (Language materials, printed)

Lactic Acid in the Food Industry by: (Language materials, printed)

Biofilms in the food environment by: (Language materials, printed)

Food preservation and biodeterioration by: (Language materials, printed)

Control of salmonella and other bacterial pathogens in low-moisture foods by: (Language materials, printed)

Molecular techniques in food biology = safety, biotechnology, authenticity and traceability / by: (Language materials, printed)

Microbial control and food preservation = theory and practice / by: (Language materials, printed)

Foodborne microbial pathogens = mechanisms and pathogenesis / by: (Language materials, printed)

Enzymes in food technology = improvements and innovations / by: (Language materials, printed)

Lactic acid bacteria in foodborne hazards reduction = physiology to practice / by: (Language materials, printed)

Food safety economics = incentives for a safer food supply / by: (Language materials, printed)

Lactic acid bacteria = bioengineering and industrial applications / by: (Language materials, printed)

Laboratory models for foodborne infections by: (Language materials, printed)

Campylobacter : = features, detection, and prevention of foodborne disease / by: (Language materials, printed)

Modeling in food microbiology : = from predictive microbiology to exposure assessment / by: (Language materials, printed)

Food hygiene and applied food microbiology in an anthropological cross cultural perspective by: (Language materials, printed)

Applied genomics of foodborne pathogens by: (Language materials, printed)

Acetic acid bacteria = fundamentals and food applications / by: (Language materials, printed)

Food microstructure and its relationship with quality and stability / by: (Language materials, printed)

Preharvest and postharvest food safety = contemporary issues and future directions / by: (Language materials, printed)

Food microbiology and biotechnology = safe and sustainable food production / by: (Language materials, printed)

Essentials of thermal processing by: (Language materials, printed)

Microbiology of food quality = challenges in food production and distribution during and after the pandemics / by: (Language materials, printed)

Microbial toxins in food systems = causes, mechanisms, complications, and metabolism / by: (Language materials, printed)

Trending topics on fermented foods by: (Language materials, printed)

Fermented food products by: (Language materials, printed)

Advances in microbial food safety by: (Language materials, printed)

Modelling microorganisms in food / by: (Language materials, printed)