Food contamination.

Is it Safe to Eat? = Enjoy Eating and Minimize Food Risks / by: (Language materials, printed)

Food toxicants analysis = techniques, strategies, and developments / by: (Language materials, printed)

Drug residues in foods = pharmacology, food safety, and analysis / by: (Language materials, printed)

Microbial food contamination by: (Language materials, printed)

Microbial food contamination by: (Language materials, printed)

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

Containment technology = progress in the pharmaceutical and food processing industry / by: (Language materials, printed)

Mycotoxins in Foodstuffs by: (Language materials, printed)

Persistent organic pollutants and toxic metals in foods by: (Language materials, printed)

Chemical contaminants and residues in food by: (Language materials, printed)

Viruses in food and water = risks, surveillance and control / by: (Language materials, printed)

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

Endocrine disrupting chemicals in food by: (Language materials, printed)

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

Practical food safety DUP_1 = contemporary issues and future directions / by: (Language materials, printed)

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

Viruses in foods by: (Language materials, printed)

Food safety = basic concepts, recent issues, and future challenges / by: (Language materials, printed)

Pesticide residue in foods = sources, management, and control / by: (Language materials, printed)

Chemical analysis of non-antimicrobial veterinary drug residues in food by: (Language materials, printed)

Food hygiene and toxicology by: (Language materials, printed)

Rapid detection of food adulterants and contaminants : = theory and practice / by: (Language materials, printed)