Food - Microbiology.

Modern Food Microbiology by: (書目-語言資料,印刷品)

Genomics of foodborne bacterial pathogens by: (書目-語言資料,印刷品)

Food spoilage microorganisms by: (書目-語言資料,印刷品)

Microorganisms in foods 8 = use of data for assessing process control and product acceptance / by: (書目-語言資料,印刷品)

Preharvest and postharvest food safety = contemporary issues and future directions / by: (書目-語言資料,印刷品)

Handbook of culture media for food microbiology by: (書目-語言資料,印刷品)

Compendium of the microbiological spoilage of food and beverages by: (書目-語言資料,印刷品)

Essential microbiology and hygiene for food professionals by: (書目-語言資料,印刷品)

Physicochemical aspects of food engineering and processing by: (書目-語言資料,印刷品)

Modeling microbial responses in foods by: (書目-語言資料,印刷品)

Microbial food contamination by: (書目-語言資料,印刷品)

Microbial stress adaptation and food safety by: (書目-語言資料,印刷品)

Listeria, listeriosis, and food safety by: (書目-語言資料,印刷品)

Food mycology = a multifaceted approach to fungi and food / by: (書目-語言資料,印刷品)

Probiotics in food safety and human health by: (書目-語言資料,印刷品)

Microbial safety of minimally processed foods by: (書目-語言資料,印刷品)

Microbial food contamination by: (書目-語言資料,印刷品)

Natural food antimicrobial systems by: (書目-語言資料,印刷品)

Handbook of food spoilage yeasts by: (書目-語言資料,印刷品)

Beneficial microorganisms in food and nutraceuticals by: (書目-語言資料,印刷品)

Beneficial microorganisms in agriculture, aquaculture and other areas by: (書目-語言資料,印刷品)

Ready-to-eat foods = microbial concerns and control measures / by: (書目-語言資料,印刷品)

Hepatitis A virus in food = detection and inactivation methods / by: (書目-語言資料,印刷品)

Microbial food safety = an introduction / by: (書目-語言資料,印刷品)

Perspectives on food-safety issues of animal-derived foods by: (書目-語言資料,印刷品)

Experimental microbiological techniques in food and food products / by: (書目-語言資料,印刷品)

Foodborne infections and intoxications by: (書目-語言資料,印刷品)

The produce contamination problem = causes and solutions / by: (書目-語言資料,印刷品)

Advances in microbial food safety by: (書目-語言資料,印刷品)

Foodborne pathogens = hazards, risk analysis and control / by: (書目-語言資料,印刷品)

Biofilms in the food and beverage industries by: (書目-語言資料,印刷品)

Tracing pathogens in the food chain by: (書目-語言資料,印刷品)

Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation by: (書目-語言資料,印刷品)

Determining mycotoxins and mycotoxigenic fungi in food andfeed by: (書目-語言資料,印刷品)

Microbiological research and development for the food industry by: (書目-語言資料,印刷品)

Food analysis and preservation = current research topics / by: (書目-語言資料,印刷品)

Microbes in food and health by: (書目-語言資料,印刷品)

Food microbiology = in human health and disease / by: (書目-語言資料,印刷品)

Microbiological quality of food = foodborne spoilers / by: (書目-語言資料,印刷品)

Lactic Acid in the Food Industry by: (書目-語言資料,印刷品)

Biofilms in the food environment by: (書目-語言資料,印刷品)

Food preservation and biodeterioration by: (書目-語言資料,印刷品)

Control of salmonella and other bacterial pathogens in low-moisture foods by: (書目-語言資料,印刷品)

Molecular techniques in food biology = safety, biotechnology, authenticity and traceability / by: (書目-語言資料,印刷品)

Microbial control and food preservation = theory and practice / by: (書目-語言資料,印刷品)

Foodborne microbial pathogens = mechanisms and pathogenesis / by: (書目-語言資料,印刷品)

Enzymes in food technology = improvements and innovations / by: (書目-語言資料,印刷品)

Lactic acid bacteria in foodborne hazards reduction = physiology to practice / by: (書目-語言資料,印刷品)

Food safety economics = incentives for a safer food supply / by: (書目-語言資料,印刷品)

Lactic acid bacteria = bioengineering and industrial applications / by: (書目-語言資料,印刷品)

Laboratory models for foodborne infections by: (書目-語言資料,印刷品)

Campylobacter : = features, detection, and prevention of foodborne disease / by: (書目-語言資料,印刷品)

Modeling in food microbiology : = from predictive microbiology to exposure assessment / by: (書目-語言資料,印刷品)

Food hygiene and applied food microbiology in an anthropological cross cultural perspective by: (書目-語言資料,印刷品)

Applied genomics of foodborne pathogens by: (書目-語言資料,印刷品)

Acetic acid bacteria = fundamentals and food applications / by: (書目-語言資料,印刷品)

Food microstructure and its relationship with quality and stability / by: (書目-語言資料,印刷品)