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Microorganisms in Foods 8

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is writt;...

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Microbiological Analysis of Foods and Food Processing Environments

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that f;...

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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 us;...

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Reflections for the Effective Staff Fund Raiser

Techniques for investigating the nature, products, and extent of the microorganisms involved in the ;...

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New Developments in Food Microbiology Research

This new book presents leading-edge international research in the field of food microbiology. Includ;...

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Microorganisms in Foods 5

The control of food safety in modern food processing relies upon HACCP and other systems that ident;...

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Microorganisms in Foods

Twenty-two experienced scientists from eleven different countries have contributed four years ;...

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Ready-to-Eat Foods

With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handli;...

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Fermented Foods, Part I: Biochemistry and Biotechnology

Traditional fermented foods are not only the staple food for most of developing countries but also t;...

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Sensors for Food Safety and Quality

This Special Issue is dedicated to publishing articles that describe the novel sensors or high;...

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Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benef;...

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The Many Benefits of Lactic Acid Bacteria

Lactic Acid Bacteria (LAB) are a heterologous group of microorganisms that have been isolated from n;...

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Predictive Microbiology in Foods

Predictive microbiology is a recent area within food microbiology, which studies the responses of mi;...

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Microorganisms in Foods 7

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management u;...

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Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresse;...

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Recent Developments in High Pressure Processing of Foods

Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensur;...

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Pulsed Electric Fields in Food Processing

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving consid;...

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Microorganisms in Foods 7: Microbiological Testing in Food Safety Management

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management u;...

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Bioprocessing Technology in Food and Health

The functional foods market represents one of the fastest growing and most fascinating areas of inve;...

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Laboratory Methods in Food Microbiology

Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiolog;...

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Applications of Biotechnology in Traditional Fermented Foods

In developing countries, traditional fermentation serves many purposes. It can improve the taste of ;...

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Microorganisms and Fermentation of Traditional Foods

The first volume in a series covering the latest information in microbiology, biotechnology, and foo;...

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Thermobacteriology in Food Processing

Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in steriliz;...

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Pulsed Electric Fields in Food Processing

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving consid;...

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

of Microbiological Criteria 5 Selection of Indicator Organisms and Agents as Components of Microbiological Criteria 6 Consideration of Sampling Associated;

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Handbook of Indigenous Foods Involving Alkaline Fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkalin;...

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Quality Parameters in Canned Seafoods

This book covers the basic principles in canned seafood: principles of thermal processing, resistanc;...

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