Food Safety & Mycotoxins

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Food Safety & Mycotoxins

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Bibliografiske detaljer
Hovedforfatter:	Wu, Aibo
Format:	Bog
Sprog:	English
Udgivet:	Springer Singapore 2020
Fag:	Life Sciences Food Microbiology Food Science
Online adgang:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/91381
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Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Lignende værker

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

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

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

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

Microorganisms in Foods 7
af: Foods, International Commission on Microbiological Specifications for
Udgivet: (2020)

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

Traditional Foods
af: Al-Khusaibi, Mohammed, et al.
Udgivet: (2020)

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

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

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

Food Fraud Prevention
af: Spink, John W.
Udgivet: (2020)

Microbial food safety and preservation techniques
Udgivet: (2014)

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

Preharvest and postharvest food safety :
Udgivet: (2004)

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

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)

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

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

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

Foodborne Microbial Pathogens
af: Bhunia, Arun K.
Udgivet: (2020)

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

Interdisciplinary Approaches to Food Digestion
af: Gouseti, Ourania, et al.
Udgivet: (2020)

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

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

Lactic Acid Bacteria
af: Chen, Wei
Udgivet: (2020)

Lactic Acid Bacteria
af: Chen, Wei
Udgivet: (2020)

Probiotics in food safety and human health
af: Goktepe, Ipek
Udgivet: (2006)

Whisky Science
af: Miller, Gregory H.
Udgivet: (2020)

Food Bioactives. 1st ed. 2017
af: Puri, Munish
Udgivet: (2020)

Banana Ripening
af: Thompson, Anthony Keith, et al.
Udgivet: (2020)

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

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

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

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

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

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

Amino Acid Fermentation. 1st ed. 2017
af: Yokota, Atsushi, et al.
Udgivet: (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
af: FAO
Udgivet: (2002)

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