Food - Safety measures.

Nondestructive evaluation of food quality = theory and practice / by: (Language materials, printed)

Food safety of proteins in agricultural biotechnology by: (Electronic resources)

Modified and controlled atmospheres for the storage, transportation, and packaging of horticultural commodities by: (Electronic resources)

A Kaizen approach to food safety = quality management in the value chain from wheat to bread / by: (Electronic resources)

Risk management for food allergy by: (Electronic resources)

Safety protocols in the food industry and emerging concerns by: (Electronic resources)

Essential oils in food preservation, flavor and safety by: (Electronic resources)

Advances in microbial food safety by: (Electronic resources)

Food safety = innovative analytical tools for safety assessment / by: (Electronic resources)

Advances in food diagnostics by: (Electronic resources)

The A-Z of food safety by: (Electronic resources)

Is it Safe to Eat? = Enjoy Eating and Minimize Food Risks / by: (Language materials, printed)

Microbial safety of minimally processed foods by: (Language materials, printed)

Effective risk communication = a message-centered approach / by: (Language materials, printed)

Epidemiologic principles and food safety by: (Language materials, printed)

Mass spectrometry in food safety : = methods and protocols / by: (Language materials, printed)

Microbial food safety = an introduction / by: (Electronic resources)

Ready-to-eat foods = microbial concerns and control measures / by: (Electronic resources)

Food identity preservation and traceability = safer grains / by: (Electronic resources)

Biosensors in food processing, safety, and quality control by: (Electronic resources)

Emerging technologies for food quality and food safety evaluation by: (Electronic resources)

An investigation of women's and men's perceptions and meanings associated with food risks by: (Electronic resources)

Food processing = strategies for quality assessment / by: (Electronic resources)

The microbiological safety of low water activity foods and spices by: (Electronic resources)

High throughput analysis for food safety by: (Electronic resources)

Functional polymers in food science = from technology to biology.. Volume 2,. Food processing / by: (Electronic resources)

Functional polymers in food science = from technology to biology.. Volume 1,. Food packaging / by: (Electronic resources)

Lebensmittelsicherheit und lebensmittelüberwachung by: (Electronic resources)

Advanced materials for agriculture, food, and environmental safety by: (Electronic resources)

Food safety management programs = applications, best practices, and compliance / by: (Electronic resources)

Regulating safety of traditional and ethnic foods by: (Electronic resources)

Food safety = emerging issues, technologies, and systems / by: (Electronic resources)

Fixing the food system = changing how we produce and consume food / by: (Electronic resources)

Food safety for farmers markets = a guide to enhancing safety of local foods / by: (Electronic resources)

Microbial control and food preservation = theory and practice / by: (Electronic resources)

Quantitative methods for food safety and quality in the vegetable industry by: (Electronic resources)

Analysis of food toxins and toxicants by: (Electronic resources)

Molecular techniques in food biology = safety, biotechnology, authenticity and traceability / by: (Electronic resources)

Food and feed safety systems and analysis / by: (Electronic resources)

Food hygiene and toxicology in ready-to-eat foods / by: (Electronic resources)

Food safety and preservation : = modern biological approaches to improving consumer health / by: (Electronic resources)

Chemicals in the food industry = toxicological concerns and safe use / by: (Electronic resources)

Health and safety aspects of food processing technologies by: (Electronic resources)

Food safety and quality systems in developing countries.. Volume two,. Case studies of effective implementation by: (Electronic resources)

Food safety and quality-based shelf life of perishable foods by: (Electronic resources)

Food safety and quality systems in developing countries.. Volume III,. Technical and market considerations by: (Electronic resources)

Trends in food safety and protection by: (Electronic resources)

Techniques to measure food safety and quality = microbial, chemical, and sensory / by: (Electronic resources)

Towards safer global food supply chains = a comparative analysis of regulatory requirements / by: (Electronic resources)

Big data, algorithms and food safety = a legal and ethical approach to data ownership and data governance / by: (Electronic resources)

Risk on the table = food production, health, and the environment / by: (Electronic resources)

Mass spectrometry in food and environmental chemistry by: (Electronic resources)

Food matters : = biopsychosocial perspectives / by: (Language materials, printed)

Emerging food authentication methodologies using GC/MS by: (Electronic resources)

Sustainable food systems.. (Volume II),. SFS: novel sustainable green technologies, circular strategies, food safety & diversity by: (Electronic resources)

Engineering aspects of food quality and safety by: (Electronic resources)

Food protection and security : = preventing and mitigating contamination during food processing and production / by: (Electronic resources)

Microbiological risk assessment associated with the food processing and distribution chain by: (Electronic resources)

Food packaging hygiene by: (Electronic resources)

Food safety, market organization, trade and development by: (Electronic resources)