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An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients

book provides not only an informed and objective evaluation of microbiological criteria for a wide variety of foods and specific pathogens and;

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Microorganisms in Foods 8

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on;

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Microbiological Testing in Food Safety Management

Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 3. 7 The Use of Microbiological Sampling and Performance;

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Microorganisms in Foods 7

anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial;

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Microorganisms in Foods 7: Microbiological Testing in Food Safety Management

anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial;

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food;

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Functional Foods and Biotechnology, Two Volume Set

. The overall goal of Volume I is to provide insights on role of these functional food and ingredient sources for their integration in wider;

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Modifying Food Texture

texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.;

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Functional Foods and Biotechnology

. The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused;

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Handbook of Microbiological Media for the Examination of Food

The Handbook of Microbiological Media for the Examination of Food describes more than 1,000 media used to cultivate microorganisms from;

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Functional Foods and Biotechnology

understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this;

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New Developments in Food Microbiology Research

of preservatives, processes, and packaging systems on the microbiology of foods; methods for detection, identification and enumeration of food bourne;

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Statistical Aspects of the Microbiological Examination of Foods

microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and;

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Food Microbiology Research Trends

This book presents new and important research in the field of food microbiology. Included in the scope are the following: physiology;

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Microbial Control and Food Preservation

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the;

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Microbial Control and Food Preservation

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the;

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Microbiological Analysis of Foods and Food Processing Environments

many industry professionals. Includes basic microbiological methods used in the counting of microbial groups from foods and other;

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Advances In Dairy Ingredients

developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy;

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Functional Foods and Biotechnology

with obesity. Biotechnology has become an important tool in recent years and scientists are now investigating advanced and novel strategies for;

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Functional Foods and Biotechnology

with obesity. Biotechnology has become an important tool in recent years and scientists are now investigating advanced and novel strategies for;

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Psychotropic Bacteria in Foodsdisease and Spoilage

Bacteria in Foods: Disease and Spoilage is an informative reference for food microbiologists and other food scientists working in industry and;

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Processing Effects on Safety and Quality of Foods

safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an;

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Innovation in Healthy and Functional Foods

playing a disease-prevention role. To meet this need for innovation, academic research must be combined with the development and commercialization;

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Handbook of Cereal Science and Technology

special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses;

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Microbiological Research and Development for the Food Industry

is crucial to the safety and integrity of our food supply. Microbiological Research and Development for the Food Industry covers the technical and;

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Micro-facts

Micro-Facts has proved to be a useful ready reference for practising food microbiologists and others concerned with ensuring the;

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Handbook of Indigenous Foods Involving Alkaline Fermentation

history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from;

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