Food Safety & Mycotoxins

Mã QR

Food Safety & Mycotoxins

Đã lưu trong:

Sonraí Bibleagrafaíochta
Príomhúdar:	Wu, Aibo
Formáid:	Leabhar
Teanga:	English
Foilsithe:	Springer Singapore 2020
Ábhair:	Life Sciences Food Microbiology Food Science
Rochtain Ar Líne:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/91381
Clibeanna:	Cuir Clib Leis Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!

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

Míreanna Comhchosúla

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

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

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

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

Microorganisms in Foods 7
le: Foods, International Commission on Microbiological Specifications for
Foilsithe: (2020)

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

Traditional Foods
le: Al-Khusaibi, Mohammed, et al.
Foilsithe: (2020)

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

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

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

Food Fraud Prevention
le: Spink, John W.
Foilsithe: (2020)

Microbial food safety and preservation techniques
Foilsithe: (2014)

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

Preharvest and postharvest food safety :
Foilsithe: (2004)

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

The microbiological safety and quality of food
le: BARBARA M. LUND
Foilsithe: (2000)

The microbiological safety and quality of food
le: BARBARA M. LUND
Foilsithe: (2000)

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

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

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

Foodborne Microbial Pathogens
le: Bhunia, Arun K.
Foilsithe: (2020)

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

Interdisciplinary Approaches to Food Digestion
le: Gouseti, Ourania, et al.
Foilsithe: (2020)

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

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

Lactic Acid Bacteria
le: Chen, Wei
Foilsithe: (2020)

Lactic Acid Bacteria
le: Chen, Wei
Foilsithe: (2020)

Probiotics in food safety and human health
le: Goktepe, Ipek
Foilsithe: (2006)

Whisky Science
le: Miller, Gregory H.
Foilsithe: (2020)

Food Bioactives. 1st ed. 2017
le: Puri, Munish
Foilsithe: (2020)

Banana Ripening
le: Thompson, Anthony Keith, et al.
Foilsithe: (2020)

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

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

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

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

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

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

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

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