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Food Safety and Toxicity

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Food Safety and Toxicity

Food Safety and Toxicity

Lewis, Charles

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यह पुस्तक आपको कितनी अच्छी लगी?

फ़ाइल की गुणवत्ता क्या है?

पुस्तक की गुणवत्ता का मूल्यांकन करने के लिए यह पुस्तक डाउनलोड करें

डाउनलोड की गई फ़ाइलों की गुणवत्ता क्या है?

साल:

2018

भाषा:

english

ISBN 10:

1684696003

ISBN 13:

9781684696000

फ़ाइल:

PDF, 18.56 MB

IPFS:

,

english, 2018

ऑनलाइन पढ़ें

में रूपांतरण जारी है

में रूपांतरण विफल रहा

आप के लिए दिलचस्प हो सकता है

M. Brown — Chilled Foods: A Comprehensive Guide

Slanetz, L.W. and National Institutes of Health (U.S.). Environmental Sciences and Engineering Study Section and University of New Hampshire. Dept. of Microbiology — Microbiological quality of foods: proceedings of a conference held at Franconia, New Hampshire, August 27, 28, 29, 1962

Unknown — R11 Food Microbiology and Refrigeration

William C. Frazier, Dennis C. Westhoff — Food Microbiology

S. Roday — Food Hygiene and Sanitation

Author Unknown — Making Safe Food: a Management Guide for Microbiological Quality

Yasmine Motarjemi, Huub Lelieveld — Food Safety Management: A Practical Guide for the Food Industry

Ram Lakhan Singh; Sukanta Mondal — Food Safety and Human Health

Tsvetko Prokopov, Stoyan Tanchev (auth.), Anna McElhatton, Richard J. Marshall (eds.) — Food Safety: A Practical and Case Study Approach

Norman G. Marriott, Gill Robertson M.S., R.D. (auth.) — Essentials of Food Sanitation

Richard Hayes — Food Microbiology and Hygiene

Jose Santos Garcia, Norma L. Heredia, Irene V. Wesley — Microbiologically safe foods

H. J. Heinz, David A. Shapton and Norah F. Shapton (Auth.) — Principles and Practices for the Safe Processing of Foods

Michael Stringer, C. Dennis — Chilled foods: a comprehensive guide

C. W. Blackburn, Clive de W. Blackburn, Peter McClure, P. J. Mcclure — Foodborne Pathogens: Hazards, Risk Analysis, and Control

M R Adams; Yasmine Motarjemi — Emerging foodborne pathogens

H.L.M. Lelieveld, M.A. Mostert, J. Holah — handbook of hygiene control in the food industry

Clive de W. Blackburn — Food spoilage microorganisms

Martin R. Adams, Maurice O. Moss — Food microbiology

M.R. Adams, M.O. Moss — Food Microbiology

Huub Lelieveld — Hygiene in food processing: Principles and practice

Huub Lelieveld — Hygiene in food processing: Principles and practice

George J Banwart — Basic food microbiology

S. J. Forsythe, P. R. Hayes (auth.) — Food Hygiene, Microbiology and HACCP

Jeffrey L. Kornacki — Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment

Jeffrey Kornacki — Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment.

Sibel Roller — Essential Microbiology and Hygiene for Food Professionals

S. J. Forsythe, P. R. Hayes (auth.) — Food Hygiene, Microbiology and HACCP

George J. Banwart (auth.) — Basic Food Microbiology

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David A. Shapton — Principles and practices for the safe processing of foods

D.A. Shapton and N.F. Shapton (Eds.) — Principles and Practices for the Safe Processing of Foods

Clive De W. Blackburn — Foodborne Pathogens: Hazards, Risk Analysis and Control

H.L.M. Lelieveld, M.A. Mostert, B. White and J. Holah (Eds.) — Hygiene in Food Processing. Principles and Practice

Rhea Fernandes — Microbiology Handbook: Fish and Seafood

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