Advances in thermal and non-thermal food preservation

Microbiology and technology of fermented foods
Autor: Hutkins, Robert W. (Robert Wayne)
Vydáno: (2006)

Advances in fermented foods and beverages : improving quality, technologies and health benefits /
Vydáno: (2015)

Spray drying technique for food ingredient encapsulation /
Autor: Anandharamakrishnan, C., a další
Vydáno: (2015)

Food irradiation research and technology
Vydáno: (2012)

The chemistry of food additives and preservatives
Vydáno: (2013)

Applications of biotechnology to traditional fermented foods report of an ad hoc panel of the Board on Science and Technology for International Development /
Vydáno: (1992)

High pressure processing of foods
Vydáno: (2007)

Handbook of fermented meat and poultry /
Vydáno: (2015)

Advances in microbial food safety.
Vydáno: (2013)

Separation, extraction and concentration processes in the food, beverage and nutraceutical industries
Vydáno: (2010)

Practical food microbiology
Vydáno: (2003)

Pathogens and toxins in foods challenges and interventions /
Vydáno: (2009)

Microbial production of food ingredients, enzymes and nutraceuticals
Vydáno: (2013)

Food microbiology
Autor: Adams, M. R.
Vydáno: (2000)

Food microbiology : an introduction /
Autor: Montville, Thomas J.
Vydáno: (2012)

The microbiology of safe food
Autor: Forsythe, S. J. (Steve J.)
Vydáno: (2000)

Microbial risk analysis of foods
Vydáno: (2008)

Food and beverage stability and shelf life
Vydáno: (2011)

Food microbiology
Autor: Adams, M. R.
Vydáno: (2008)

Food microbiology fundamentals and frontiers /
Vydáno: (2013)

Biofilms in the food environment
Vydáno: (2007)

Case studies in food microbiology for food safety and quality
Autor: Pawsey, Rosa K.
Vydáno: (2002)

A handbook of food processing in classical Rome for her bounty no winter /
Autor: Thurmond, David L.
Vydáno: (2006)

High-dose irradiation wholesomeness of food irradiated with doses above 10 kGy /
Vydáno: (1999)

Health implications of acrylimide in food report of a joint FAO/WHO consultation, WHO headquarters, Geneva, Switzerland, 25-27 June 2002 /
Vydáno: (2002)

Rapid detection, characterization, and enumeration of foodborne pathogens
Vydáno: (2011)

Liquid chromatography for the determination of mycotoxins in foods
Autor: Romero-González, R.
Vydáno: (2010)

Thermal adaptation a theoretical and empirical synthesis /
Autor: Angilletta, Michael J. (Michael James)
Vydáno: (2009)

The Impact of Food Bioactives on Health in vitro and ex vivo models /
Vydáno: (2015)

Pathogen detection methods biosensor development /
Autor: Baldrich, Eva
Vydáno: (2010)

Food science research and technology
Vydáno: (2009)

Perspectives on food-safety issues of animal-derived foods
Vydáno: (2010)

Biofilms in the food environment /
Autor: Pometto, Anthony L., III, a další
Vydáno: (2015)

Dense phase carbon dioxide food and pharmaceutical applications /
Vydáno: (2012)

Foodborne infections and intoxications
Vydáno: (2013)

Food-borne microbes shaping the host ecosystem /
Vydáno: (2009)