Food - Microbiology.

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

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

Natural food antimicrobial systems by: (Electronic resources)

Compendium of the microbiological spoilage of food and beverages by: (Electronic resources)

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

Food spoilage microorganisms by: (Electronic resources)

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

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

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

Genomics of foodborne bacterial pathogens by: (Electronic resources)

Fungi and Food Spoilage by: (Electronic resources)

Modelling microorganisms in food by: (Electronic resources)

Handbook of food spoilage yeasts by: (Electronic resources)

Food mycology = a multifaceted approach to fungi and food / by: (Electronic resources)

Microbial food contamination by: (Electronic resources)

Modeling microbial responses in foods by: (Electronic resources)

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

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

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

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