Food Safety & Mycotoxins

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Food Safety & Mycotoxins

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awdur:	Wu, Aibo
Fformat:	Llyfr
Iaith:	English
Cyhoeddwyd:	Springer Singapore 2020
Pynciau:	Life Sciences Food Microbiology Food Science
Mynediad Ar-lein:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/91381
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Eitemau Tebyg

Health and Safety Aspects of Food Processing Technologies
gan: Malik, Abdul, et al.
Cyhoeddwyd: (2020)

Quantitative Methods for Food Safety and Quality in the Vegetable Industry
gan: Pérez-Rodríguez, Fernando, et al.
Cyhoeddwyd: (2020)

Food Safety in Poultry Meat Production
gan: Venkitanarayanan, Kumar, et al.
Cyhoeddwyd: (2020)

Safety Assessment of Genetically Modified Foods. 1st ed. 2017
gan: Huang, Kunlun
Cyhoeddwyd: (2020)

Microorganisms in Foods 7
gan: Foods, International Commission on Microbiological Specifications for
Cyhoeddwyd: (2020)

Innovations in Technologies for Fermented Food and Beverage Industries
gan: Panda, Sandeep Kumar, et al.
Cyhoeddwyd: (2020)

Traditional Foods
gan: Al-Khusaibi, Mohammed, et al.
Cyhoeddwyd: (2020)

How Fermented Foods Feed a Healthy Gut Microbiota
gan: Azcarate-Peril, M. Andrea, et al.
Cyhoeddwyd: (2020)

Safety evaluation of certain mycotoxins in food
Cyhoeddwyd: (2001)

Food Emulsifiers and Their Applications
gan: Hasenhuettl, Gerard L., et al.
Cyhoeddwyd: (2020)

Food Fraud Prevention
gan: Spink, John W.
Cyhoeddwyd: (2020)

Microbial food safety and preservation techniques
Cyhoeddwyd: (2014)

Food Allergens. 1st ed. 2018
gan: Fu, Tong-Jen, et al.
Cyhoeddwyd: (2020)

Preharvest and postharvest food safety :
Cyhoeddwyd: (2004)

Reformulation as a Strategy for Developing Healthier Food Products
gan: Raikos, Vassilios, et al.
Cyhoeddwyd: (2020)

The microbiological safety and quality of food
gan: BARBARA M. LUND
Cyhoeddwyd: (2000)

The microbiological safety and quality of food
gan: BARBARA M. LUND
Cyhoeddwyd: (2000)

Yeasts in the Production of Wine
gan: Romano, Patrizia, et al.
Cyhoeddwyd: (2020)

Nanoscience in Food and Agriculture 5. 1st ed. 2017
gan: Ranjan, Shivendu, et al.
Cyhoeddwyd: (2020)

Nanoscience in Food and Agriculture 4. 1st ed. 2017
gan: Ranjan, Shivendu, et al.
Cyhoeddwyd: (2020)

Foodborne Microbial Pathogens
gan: Bhunia, Arun K.
Cyhoeddwyd: (2020)

The Cheeses of Italy: Science and Technology
gan: Gobbetti, Marco, et al.
Cyhoeddwyd: (2020)

Interdisciplinary Approaches to Food Digestion
gan: Gouseti, Ourania, et al.
Cyhoeddwyd: (2020)

Effect of Emerging Processing Methods on the Food Quality
gan: Roohinejad, Shahin, et al.
Cyhoeddwyd: (2020)

Applied Genomics of Foodborne Pathogens. 1st ed. 2017
gan: Deng, Xiangyu, et al.
Cyhoeddwyd: (2020)

Lactic Acid Bacteria
gan: Chen, Wei
Cyhoeddwyd: (2020)

Lactic Acid Bacteria
gan: Chen, Wei
Cyhoeddwyd: (2020)

Probiotics in food safety and human health
gan: Goktepe, Ipek
Cyhoeddwyd: (2006)

Whisky Science
gan: Miller, Gregory H.
Cyhoeddwyd: (2020)

Food Bioactives. 1st ed. 2017
gan: Puri, Munish
Cyhoeddwyd: (2020)

Banana Ripening
gan: Thompson, Anthony Keith, et al.
Cyhoeddwyd: (2020)

Foodborne Pathogens. 1st ed. 2017
gan: Gurtler, Joshua B., et al.
Cyhoeddwyd: (2020)

Shiga toxins. 1st ed. 2017
gan: Silva, Christopher J., et al.
Cyhoeddwyd: (2020)

Impact of Food Processing on Anthocyanins. 1st ed. 2017
gan: Sui, Xiaonan
Cyhoeddwyd: (2020)

Lactic Acid in the Food Industry. 1st ed. 2017
gan: Ameen, Sara M., et al.
Cyhoeddwyd: (2020)

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

Minimally Processed Foods: Technologies for Safety, Quality, and Convenience
gan: Siddiqui, Mohammed Wasim, et al.
Cyhoeddwyd: (2015)

Amino Acid Fermentation. 1st ed. 2017
gan: Yokota, Atsushi, et al.
Cyhoeddwyd: (2020)

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
gan: FAO
Cyhoeddwyd: (2002)

Bioactive Factors and Processing Technology for Cereal Foods
gan: Wang, Jing, et al.
Cyhoeddwyd: (2020)