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Subjects (1-22 of 22)
Food -- Microbiology.
1
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Advances in microbial food safety.



Cambridge : Woodhead Publishing Ltd, 2013.

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2
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Case studies in food microbiology for food safety and quality


Pawsey, Rosa K.
Cambridge : Royal Society of Chemistry, [2002]

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3
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Enterococcus and safety



New York : Nova/Nova Science Publishers, Inc., [2012]

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4
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5
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Food-borne microbes : shaping the host ecosystem



Washington, D.C. : ASM Press, ©2009.

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6
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Food-borne viruses : progress and challenges



Washington, DC : ASM Press, ©2008.

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7
Bestseller
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Food microbiology


Adams, M. R.
Cambridge : Royal Society of Chemistry, [2008]
3rd ed.

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8
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Food microbiology : fundamentals and frontiers



Washington, DC : American Society for Microbiology Press, [2013]
4th ed.

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9
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10
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Food microbiology : processing technology and feed additives.


Ganguly, Dr. Subha.
[Place of publication not identified] : Daya Publishing House.

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11
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Foodborne infections and intoxications



Amsterdam ; Boston : Elsevier/AP, 2013.
4th ed.

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12
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Genomes of foodborne and waterborne pathogens



Washington, DC : ASM Press, ©2011.

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13
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Handbook of culture media for food and water microbiology



Cambridge, U.K. : RSC Pub., [2011]
3rd ed.

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14
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Liquid chromatography for the determination of mycotoxins in foods


Romero-González, R.
New York : Nova Science Publishers, [2010]

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15
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Micro-facts : the working companion for food microbiologists.



Cambridge : Royal Society of Chemistry, 2010.
7th ed. / revised by Peter Wareing and Rhea Fernandes ; originally compiled by Aynsley Halligan.

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16
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Microbial risk analysis of foods



Washington, D.C. : ASM Press, ©2008.

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17
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Pathogen detection methods : biosensor development


Baldrich, Eva.
New York : Nova Science Publishers, [2010]

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18
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19
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Perspectives on food-safety issues of animal-derived foods



Fayetteville : University of Arkansas Press, 2010.

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20
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Progress on quantitative approaches of thermal food processing



Hauppauge, N.Y. : Nova Science Publishers, [2012]

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21
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22
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Rapid methods in Food Microbiology.



Ashland : Delve Publishing, 2019.

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