Quantitative Microbiology In Food Processing
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Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative
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This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitat
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Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative
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Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbi
Language: en
Pages: 349
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Type: BOOK - Published: 2014-05-14 - Publisher: Nova Science Publishers
Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or
