Microbiological risk assessment in food processing

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Microbiological risk assessment in food processing

The book begins by placing MRA within the broader context of the evolution of international food safety standards Part 1 introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposur...

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Bibliografiske detaljer
Format:	Bog
Sprog:	Undetermined
Udgivet:	Boca Raton CRC Press 2002
Fag:	Food,Thực phẩm Microbiology,Vi sinh vật
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Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Lignende værker

Modern food microbiology
af: Jay, James M.
Udgivet: (2000)

Culture media for food microbiology
Udgivet: (1995)

Food microbiology
af: Ngô, Thị Phương Dung
Udgivet: (2013)

Laboratory manual on Food microbiology :
af: Ngô, Thị Phương Dung

Fundamental food microbiology
af: Ray, Bibek
Udgivet: (2014)

Microbial testing in food safety management
Udgivet: (2002)

Food microbiology :
af: Montville, Thomas J.
Udgivet: (2005)

Food Microbiology Laboratory for the Food Science Student : A Practical Approach
af: Shen, Cangliang
Udgivet: (2017)

Basic food microbiology
af: George J Banwart
Udgivet: (1989)

Food microbiology laboratory
af: McLandsborough, Lynne
Udgivet: (2005)

Fundamental food microbiology
af: Ray, Bibek
Udgivet: (2003)

Encyclopedia of food microbiology
Udgivet: (2000)

Encyclopedia of food microbiology
Udgivet: (2000)

Encyclopedia of food microbiology
Udgivet: (2000)

Essentials of the microbiology of foods:
Udgivet: (1995)

Fundamental food microbiology
af: Ray, Bibek
Udgivet: (2014)

Food microbiology : fundamentals and frontiers
af: Food microbiology : fundamentals and frontiers
Udgivet: (2019)

Microbiologically safe foods
Udgivet: (2009)

Food Microbiology Protocols
af: Spencer, John F. T, et al.
Udgivet: (2012)

Encyclopedia of food microbiology (Volume 1)
af: Batt, Carl A.
Udgivet: (2015)

Microbiology of food fermentations
af: Pederson, Carl S.
Udgivet: (1979)

The microbiological safety and quality of food
af: BARBARA M. LUND
Udgivet: (2000)

The microbiological safety and quality of food
af: BARBARA M. LUND
Udgivet: (2000)

Microbiology and technology of fermented foods
af: Hutkins, Robert W.
Udgivet: (2006)

Principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts: Report of a Joint FAO/WHO Consultation, Kiel, Germany 18 - 22 March 2002
af: FAO
Udgivet: (2002)

Risk assessment of listeria monocytogenes in ready- to- eat foods: Technical report
Udgivet: (2004)

Risk assessment of Listeria monocytogenes in ready- to - eat foods: Interpretative summary
Udgivet: (2004)

Essentials of the microbiology of foods: A textbook for the advanced studies
Udgivet: (1991)

Microbial food contamination
Udgivet: (2008)

Food preservation and biodeterioration
Udgivet: (2016)

Microbiology :
af: Black, Jacquelyn G.
Udgivet: (2005)

Food Fermentation
Udgivet: (1999)

Microbiology experiments :
af: Kleyn, John
Udgivet: (2007)

Introductory microbiology
af: Nguyễn, Hữu Hiệp
Udgivet: (2009)

Vi sinh vật trong bảo quản và chế biến thực phẩm
Udgivet: (1983)

Bài giảng vi sinh thực phẩm thủy sản 2
af: Nguyễn, Thị Như Hạ
Udgivet: (2019)

Alcamo’s fundamentals of microbiology
af: Pommerville, Jeffrey C.
Udgivet: (2004)

Food Fermentation BT304C
Udgivet: (1999)

Foundations in microbiology
af: Talaro, Kathleen P
Udgivet: (2018)

Fermentation processes engineering in the food industry
af: Bamforth, Charles W.
Udgivet: (2013)