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The Microbiological Safety of Low Water Activity Foods and Spices

Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered;

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Microorganisms in Foods 8

appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the;

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

The safety and quality of the U.S. food supply depend on a total program of careful microbiological control. Microbiological criteria;

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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 updates and expands on information on;

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Microorganisms in Foods 7

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on;

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Control of Salmonella and Other Bacterial Pathogens in LowMoisture Foods

environment for low-moisturewater activity products * Characterizes the persistence and thermal resistance of bacterial pathogens in both the;

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New Developments in Food Microbiology Research

of food safety and microbiological aspects of food spoilage and quality.;

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Water Activity in Foods

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly;

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Food Microbiology Research Trends

; predictive microbiology; microbial ecology of foods; microbiological aspects of food safety and microbiological aspects of food spoilage and quality.;

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Fermentation and Food Safety

Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an;

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Microbiological Analysis of Foods and Food Processing Environments

hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and;

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Statistical Aspects of the Microbiological Examination of Foods

in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty.

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Microbial Food Safety and Preservation Techniques

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology;

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Microbial Food Safety and Preservation Techniques

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology;

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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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Sensors for Food Safety and Quality

-microbial toxins, and non-microbial parameters (water activity, pH, metabolic by-products) relevant to improving the safety, quality, and security;

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Laboratory Methods in Food Microbiology

approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the;

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Processing Effects on Safety and Quality of Foods

Pulsed electric field processing Processing Effects on Safety and Quality of Foods addresses the entire food processing industry;

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Meat Microbiology

Foodborne disease due to Salmonella and Shigella are among the major challenges worldwide. Evaluation of the current safety status of foods;

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Foods Of Association

beverages, spices, the street foods of Hawaii and northern Nigeria, and even bottled water. Her work is framed by a biocultural perspective that;

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Food Safety and Protection

safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve;

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Seafood Safety and Quality

other contaminants including heavy metal; allergy, water safety and related topics are discussed. It also addresses the challenges faced by both;

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Seafood Safety and Quality

other contaminants including heavy metal; allergy, water safety and related topics are discussed. It also addresses the challenges faced by both;

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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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Freezing Effects on Food Quality

reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are;

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Freezing Effects on Food Quality

reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are;

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Antioxidant Properties of Spices Herbs and Other Sources

victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective;

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