Food Safety & Mycotoxins

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Food Safety & Mycotoxins

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Xehetasun bibliografikoak
Egile nagusia:	Wu, Aibo
Formatua:	Liburua
Hizkuntza:	English
Argitaratua:	Springer Singapore 2020
Gaiak:	Life Sciences Food Microbiology Food Science
Sarrera elektronikoa:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/91381
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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

Antzeko izenburuak

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

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

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

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

Microorganisms in Foods 7
nork: Foods, International Commission on Microbiological Specifications for
Argitaratua: (2020)

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

Traditional Foods
nork: Al-Khusaibi, Mohammed, et al.
Argitaratua: (2020)

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

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

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

Food Fraud Prevention
nork: Spink, John W.
Argitaratua: (2020)

Microbial food safety and preservation techniques
Argitaratua: (2014)

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

Preharvest and postharvest food safety :
Argitaratua: (2004)

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

The microbiological safety and quality of food
nork: BARBARA M. LUND
Argitaratua: (2000)

The microbiological safety and quality of food
nork: BARBARA M. LUND
Argitaratua: (2000)

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

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

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

Foodborne Microbial Pathogens
nork: Bhunia, Arun K.
Argitaratua: (2020)

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

Interdisciplinary Approaches to Food Digestion
nork: Gouseti, Ourania, et al.
Argitaratua: (2020)

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

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

Lactic Acid Bacteria
nork: Chen, Wei
Argitaratua: (2020)

Lactic Acid Bacteria
nork: Chen, Wei
Argitaratua: (2020)

Probiotics in food safety and human health
nork: Goktepe, Ipek
Argitaratua: (2006)

Whisky Science
nork: Miller, Gregory H.
Argitaratua: (2020)

Food Bioactives. 1st ed. 2017
nork: Puri, Munish
Argitaratua: (2020)

Banana Ripening
nork: Thompson, Anthony Keith, et al.
Argitaratua: (2020)

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

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

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

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

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

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

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

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