Food - Microbiology.

HACCP in the meat industry by: (Electronic resources)

Foodborne pathogens = hazards, risk analysis, and control / by: (Electronic resources)

Microbiological risk assessment in food processing by: (Electronic resources)

Escherichia coli 0157:H7 in ground beef = review of a draft risk assessment/ by: (Electronic resources)

Micro-Organisms in Foods 6 = Microbial Ecology of Food Commodities / by: (Language materials, printed)

Principles of microbiological troubleshooting in the industrial food processing environment by: (Language materials, printed)

Handbook of culture media for food microbiology by: (Electronic resources)

The science of food by: (Electronic resources)

Genomics of foodborne bacterial pathogens by: (Electronic resources)

Essential microbiology and hygiene for food professionals by: (Electronic resources)

Physicochemical aspects of food engineering and processing by: (Electronic resources)

Microbial toxins and related contamination in the food industry by: (Language materials, printed)

Advances in microbial food safety by: (Electronic resources)

Food preservation and biodeterioration by: (Electronic resources)

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

Applied genomics of foodborne pathogens by: (Electronic resources)

Microbial control and food preservation = theory and practice / by: (Electronic resources)

Microorganisms in foods 7 = microbiological testing in food safety management / by: (Electronic resources)

Laboratory models for foodborne infections by: (Electronic resources)

Foodborne microbial pathogens = mechanisms and pathogenesis / by: (Electronic resources)

Campylobacter : = features, detection, and prevention of foodborne disease / by: (Electronic resources)

Modeling in food microbiology : = from predictive microbiology to exposure assessment / by: (Electronic resources)

Lactic acid bacteria = omics and functional evaluation / by: (Electronic resources)

Mycotoxins in animal products = milk and milk products, and meat / by: (Electronic resources)

Acetic acid bacteria = fundamentals and food applications / by: (Electronic resources)

Fungi and food spoilage by: (Electronic resources)

Essentials of thermal processing by: (Electronic resources)

Microbiology of food quality = challenges in food production and distribution during and after the pandemics / by: (Electronic resources)

Microbial biotechnology in the food industry = advances, challenges, and potential solutions / by: (Electronic resources)

Fermented food products by: (Electronic resources)

Trending topics on fermented foods by: (Electronic resources)

Food microbial and molecular biology = from fundamentals to applications / by: (Electronic resources)

Microbial decontamination of food by: (Electronic resources)

Food microbiology based entrepreneurship = making money from microbes / by: (Electronic resources)

Microbial toxins in food systems = causes, mechanisms, complications, and metabolism / by: (Electronic resources)

Modern Food Microbiology by: (Language materials, printed)

Microbial food safety = an introduction / by: (Electronic resources)

Perspectives on food-safety issues of animal-derived foods by: (Electronic resources)

Foodborne infections and intoxications by: (Electronic resources)

Food processing = strategies for quality assessment / by: (Electronic resources)

The microbiological safety of low water activity foods and spices by: (Electronic resources)

Beneficial microorganisms in food and nutraceuticals by: (Electronic resources)

Beneficial microorganisms in agriculture, aquaculture and other areas by: (Electronic resources)

Biofilms in the food environment by: (Electronic resources)

Food microbiology = in human health and disease / by: (Electronic resources)

Control of salmonella and other bacterial pathogens in low-moisture foods by: (Electronic resources)

Molecular techniques in food biology = safety, biotechnology, authenticity and traceability / by: (Electronic resources)

Food microbiology = an introduction / by: (Electronic resources)

Pathogens and toxins in foods = challenges and interventions / by: (Electronic resources)

Genomes of foodborne and waterborne pathogens by: (Electronic resources)

Rapid detection, characterization, and enumeration of foodborne pathogens by: (Electronic resources)

Food microstructure and its relationship with quality and stability / by: (Electronic resources)

Food microbiology and biotechnology = safe and sustainable food production / by: (Electronic resources)