Food - Microbiology.

Microbial food contamination by: (Electronic resources)

Microbial stress adaptation and food safety by: (Electronic resources)

Listeria, listeriosis, and food safety by: (Electronic resources)

Food mycologya multifaceted approach to fungi and food / by: (Electronic resources)

Probiotics in food safety and human health by: (Electronic resources)

Microbial safety of minimally processed foods by: (Electronic resources)

Microbial food contamination by: (Electronic resources)

Natural food antimicrobial systems by: (Electronic resources)

Handbook of food spoilage yeasts by: (Electronic resources)

Fermented foods and beverages of the world / by: (Language materials, printed)

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

Genomics of foodborne bacterial pathogens by: (Electronic resources)

Microorganisms in foods 8use of data for assessing process control and product acceptance / by: (Electronic resources)

The science of food by: (Electronic resources)

Food microbiologyan introduction / by: (Electronic resources)

Microbial food safetyan introduction / by: (Electronic resources)

Ready-to-eat foodsmicrobial concerns and control measures / by: (Electronic resources)

Pathogens and toxins in foodschallenges 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)

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

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

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

Food processingstrategies for quality assessment / by: (Electronic resources)

Foodborne infections and intoxications by: (Electronic resources)

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

Microbiological research and development for the food industry by: (Electronic resources)

Food analysis and preservationcurrent research topics / by: (Electronic resources)

Microbial toxins and related contamination in the food industry by: (Electronic resources)

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

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

Microbes in food and health by: (Electronic resources)

Advances in microbial food safety by: (Electronic resources)

Biofilms in the food environment 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)

Food microbiologyin human health and disease / by: (Electronic resources)

Microbiological quality of foodfoodborne spoilers / by: (Electronic resources)

Lactic Acid in the Food Industry by: (Electronic resources)

Microbial control and food preservationtheory and practice / by: (Electronic resources)

Foodborne parasites by: (Electronic resources)

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

Laboratory models for foodborne infections by: (Electronic resources)

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

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

Foodborne microbial pathogensmechanisms and pathogenesis / by: (Electronic resources)

Food safety economicsincentives for a safer food supply / by: (Electronic resources)

Enzymes in food technologyimprovements and innovations / by: (Electronic resources)

Lactic acid bacteria in foodborne hazards reductionphysiology to practice / by: (Electronic resources)

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

Lactic acid bacteriaomics and functional evaluation / by: (Electronic resources)

Food safety & mycotoxins by: (Electronic resources)

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

Acetic acid bacteriafundamentals and food applications / by: (Electronic resources)

Food and indoor fungi / by: (Language materials, printed)

Sequencing technologies in microbial food safety and quality / by: (Language materials, printed)

Stress responses of foodborne pathogens by: (Electronic resources)

Food microbiology and biotechnologysafe and sustainable food production / by: (Electronic resources)

Essentials of thermal processing by: (Electronic resources)

Fungi and food spoilage by: (Electronic resources)

Microbial decontamination of food by: (Electronic resources)

Food microbiology based entrepreneurshipmaking money from microbes / by: (Electronic resources)

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

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

Fermented food products by: (Electronic resources)

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

Trending topics on fermented foods by: (Electronic resources)

Food microbial and molecular biologyfrom fundamentals to applications / by: (Electronic resources)