Search Results for Food microbiology.

1.

Food microbiology.

Author

Academic

Preferred Shelf Number

ALFABETİK V.7 1990

Electronic Access

Science Direct

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2.

Food Microbiology

Author

Adams, Martin R, Dr. Moss, Maurice O, Professor.

Preferred Shelf Number

ONLINE(344013.1)

Electronic Access

http://dx.doi.org/10.1039/9781847557940

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3.

Food microbiology

Author

Adams, M. R. Moss, M. O., ort. yaz.

Preferred Shelf Number

QR 115 A19 1995

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4.

Food microbiology

Author

Rose, A. H., ed.

Preferred Shelf Number

QR 115 F64 1983 V.3-8

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5.

Food microbiology

Preferred Shelf Number

ONLINE(343820.1)

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http://dx.doi.org/10.1039/9781847550880

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6.

Fundamental food microbiology

Author

Ray, Bibek, author. Bhunia, Arun K., author.

Preferred Shelf Number

QR115 R39 2014

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7.

Fundamental food microbiology

Author

Ray, Bibek. Bhunia, Arun K.

Preferred Shelf Number

QR115 R39 2008

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8.

Food microbiology laboratory

Author

McLandsborough, Lynne.

Preferred Shelf Number

QR 115 .M397 2005

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9.

Modern food microbiology

Author

Jay, James M. Loesner, Martin J., ort. yaz. Golden, David A., ort. yaz.

Preferred Shelf Number

QR115 .J3 2005

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10.

Fundamental food microbiology

Author

Ray, Bibek.

Preferred Shelf Number

QR 115 R39 2004

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11.

Modern food microbiology

Author

Jay, James M. Loesner, Martin J., ort. yaz. Golden, David A., ort. yaz.

Preferred Shelf Number

QR115 .J3 1992

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12.

Modern Food Microbiology

Author

Jay, James M. Loessner, Martin J. Golden, David A. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/b100840

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13.

Practical food microbiology

Author

Roberts, Diane, Ph. D. Greenwood, Melody. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470757512

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14.

Fundamental food microbiology

Author

Ray, Bibek.

Preferred Shelf Number

QR 115 R39 1996

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15.

Practical food microbiology

Author

Roberts, Diane, Ph. D., ed. Greenwood, Melody, ed.

Preferred Shelf Number

QR115 .P73 2002

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16.

Food microbiology : an introduction

Author

Montville, Thomas J. Matthews, Karl R., ort. yaz.

Preferred Shelf Number

QW 85 M814 2005

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17.

Food microbiology and hygiene

Author

Hayes, P. R.

Preferred Shelf Number

TX 537 H35 1995

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18.

Encyclopedia of food microbiology

Preferred Shelf Number

REF/QR 115 E19 2000 V.1

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19.

Developments in food microbiology.

Preferred Shelf Number

QR 115 D45 1982 V.4

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20.

Food hygiene, microbiology, and HACCP

Author

Forsythe, S. J. Hayes, P. R., ort. yaz. Hayes, P. R. Food hygiene, microbiology, and HACCP.

Preferred Shelf Number

TX 537 F67 1998

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21.

Food microbiology : fundamentals and frontiers

Author

Doyle, Michael P., 1949- editor. Diez-Gonzalez, Francisco, 1961- editor. Hill, Colin, PhD, editor.

Preferred Shelf Number

XX(509734.1)

Electronic Access

EBSCOhost https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2370039

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22.

Temel gıda mikrobiyolojisi = Fundamental food microbiology

Author

Ray, Bibek. Bhunia, Arun. Heperkan, Dilek.

Preferred Shelf Number

QR115 R391 2016

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23.

Food Microbiology Fundamentals and Frontiers

Author

Doyle, Michael P., editor of compilation. Buchanan, Robert, 1946- editor of compilation. American Society for Microbiology, contributor.

Preferred Shelf Number

ONLINE(312976.1)

Electronic Access

Knovel http://app.knovel.com/web/toc.v/cid:kpFMFFE001

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24.

Food microbiology : fundamentals and frontiers

Author

Doyle, Michael P. Buchanan, Robert, 1946-

Preferred Shelf Number

QR115 F654 2013

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25.

Food microbiology and laboratory practice

Author

Bell, C., 1946- Neaves, Paul, ort. yaz. Williams, Anthony Philip, 1948- ort. yaz.

Preferred Shelf Number

QR 115 B45 2005

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26.

Food microbiology : a laboratory manual

Author

Yousef, Ahmed Elmeleigy. Carlstrom, Carolyn.

Preferred Shelf Number

QR 115 Y686 2003

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27.

Food microbiology : a laboratory manual

Author

Yousef, Ahmed Elmeleigy. Carlstrom, Carolyn, ort. yaz.

Preferred Shelf Number

QW 25 Y82 2003

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28.

Food microbiology : Fundamentals and frontiers

Author

Doyle, Michael P., ed. Beuchat, Larry R., ed. Montville, Thomas J., ed.

Preferred Shelf Number

QR 115 F654 2001

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29.

The microbiology of safe food

Author

Forsythe, S. J. (Steve J.) Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470999431

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30.

Laboratory methods in food microbiology

Author

Harrigan, W. F.

Preferred Shelf Number

QR 115 H37 1998

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31.

Culture media for food microbiology

Author

Corry, Janet E. L. Curtis, G. D. W. Baird, R. M. (Rosamund M.)

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780444814982

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32.

A Modern introduction to food microbiology

Author

Board, R. G.

Preferred Shelf Number

QW 85 BOA 1983 1.K

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33.

Microbiology of foods and food processing

Author

Nickerson, John T. J. Sinskey, Anthony.,ort.yaz.

Preferred Shelf Number

QW 85 NIC 1972

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34.

Handbook of culture media for food microbiology

Author

Corry, Janet E. L. Curtis, G. D. W. Baird, R. M. (Rosamund M.) Royal Society of Chemistry (Great Britain)

Preferred Shelf Number

ONLINE(342986.1)

Electronic Access

Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information

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35.

Handbook of culture media for food microbiology

Author

Corry, Janet E. L. Curtis, G. D. W. Baird, R. M. (Rosamund M.)

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780444510846

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36.

Fourier Transform Infrared Spectroscopy in Food Microbiology

Author

Alvarez-Ordóñez, Avelino. author. Prieto, Miguel. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-3813-7

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37.

Handbook of culture media for food microbiology

Author

Corry, Janet E. L., ed. Curtis, G. D. W., ed. Baird, Rosamund M., ed.

Preferred Shelf Number

QR 115 P7 2003

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38.

Laboratory methods in food and dairy microbiology

Author

Harrigan, W. F. McCance, M. E., ed.

Preferred Shelf Number

QR 115 H37 1976

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39.

Modeling in food microbiology : from predictive microbiology to exposure assessment

Author

Membré, Jeanne-Marie, editor. Valdramidis, Vasilis P., editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9781785481550

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40.

Case studies in food microbiology for food safety and quality

Author

Pawsey, Rosa K. Royal Society of Chemistry (Great Britain)

Preferred Shelf Number

QR115 .P385 2002

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41.

Cover image for Predictive microbiology applied to chilled food preservation = La microbiologie previsionnelle appliquee a la conservation des aliments refigeres : proceedings of conference no 1997/2 of Commission C2 = compte rendu de la conference no 1997/2 de la commission C2 : 16 to 18 June/juin 1997, Quimper, France

Predictive microbiology applied to chilled food preservation = La microbiologie previsionnelle appliquee a la conservation des aliments refigeres : proceedings of conference no 1997/2 of Commission C2 = compte rendu de la conference no 1997/2 de la commission C2 : 16 to 18 June/juin 1997, Quimper, France

Author

International Institute of Refrigeration.

Preferred Shelf Number

QR 115 P912 1999

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42.

Fish as food. Volume 1, Production, biochemistry, and microbiology

Author

Borgstrom, Georg, 1912-

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780123955692

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43.

Case studies in food microbiology for food safety and quality

Preferred Shelf Number

ONLINE(343832.1)

Electronic Access

http://dx.doi.org/10.1039/9781847550330

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44.

Salmonella a practical approach to the organism and its control in foods

Author

Bell, C., 1946- Kyriakides, Alec. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

Book review (E-STREAMS) http://www.e-streams.com/es0506/es0506%5F1946.htm
John Wiley http://dx.doi.org/10.1002/9780470999455

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45.

Proteomics in Foods Principles and Applications

Author

Toldrá, Fidel. editor. Nollet, Leo M. L. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(331822.1)

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-5626-1

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46.

Food Safety Management Implementing a Food Safety Program in a Food Retail Business

Author

King, Hal. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(331971.1)

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-6205-7

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47.

Stress Responses of Lactic Acid Bacteria

Author

Tsakalidou, Effie. editor. Papadimitriou, Konstantinos. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-92771-8

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48.

Genomics of Foodborne Bacterial Pathogens

Author

Wiedmann, Martin. editor. Zhang, Wei. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-1-4419-7686-4

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49.

Compendium of the Microbiological Spoilage of Foods and Beverages

Author

Sperber, William H. editor. Doyle, Michael P. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-1-4419-0826-1

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50.

Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment

Author

Kornacki, Jeffrey L. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-1-4419-5518-0

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51.

Effective Risk Communication A Message-Centered Approach

Author

Sellnow, Timothy L. author. Ulmer, Robert R. author. Seeger, Matthew W. author. Littlefield, Robert S. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-79727-4

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52.

Food Safety Culture Creating a Behavior-Based Food Safety Management System

Author

Yiannas, Frank. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-72867-4

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53.

Safety of Meat and Processed Meat

Author

Toldrá, Fidel. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-89026-5

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54.

Molecular Techniques in the Microbial Ecology of Fermented Foods

Author

Cocolin, Luca. editor. Ercolini, Danilo. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-74520-6

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55.

Molecular techniques in the microbial ecology of fermented foods

Author

Cocolin, Luca. Ercolini, Danilo.

Preferred Shelf Number

TP371.44 .M65 2008

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56.

Foodborne Parasites

Author

Ortega, Ynes R. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/0-387-31197-1

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57.

PCR Methods in Foods

Author

Maurer, John. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/0-387-31702-3

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58.

Viruses in Foods

Author

Goyal, Sagar M. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/0-387-29251-9

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59.

Foodborne parasites

Author

Ortega, Ynes R.

Preferred Shelf Number

QR201.F62 F66 2006

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60.

Viruses in foods

Author

Goyal, Sagar M.

Preferred Shelf Number

QR201.F62 V57 2006

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61.

Gıda mikrobiyolojisi

Author

Ünlütürk, Adnan. Turantaş, Fulya.

Preferred Shelf Number

QR115 G424 2021

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62.

Plant Bioproducts

Author

Chen, Guanqun. editor. Weselake, Randall J. editor. Singer, Stacy D. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-1-4939-8616-3

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63.

Enzymes in Food Technology Improvements and Innovations

Author

Kuddus, Mohammed. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-981-13-1933-4

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64.

Microorganisms in Foods 7 Microbiological Testing in Food Safety Management

Author

International Commission on Microbiological Specifications for Foods (ICMSF). author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-3-319-68460-4

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65.

Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Author

Pérez-Rodríguez, Fernando. editor. Skandamis, Panagiotis. editor. Valdramidis, Vasilis. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-3-319-68177-1

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66.

Food microstructure and its relationship with quality and stability

Author

Devahastin, Sakamon, author.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780081007648

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67.

Microbial contamination and food degradation

Author

Grumezescu, Alexandru Mihai, editor. Holban, Alina Maria, editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128115152

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68.

Lactic Acid Bacteria in Foodborne Hazards Reduction Physiology to Practice

Author

Chen, Wei. author. Narbad, Arjan. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-981-13-1559-6

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69.

Microbial contamination and food degradation

Author

Grumezescu, Alexandru Mihai. Holban, Alina Maria.

Preferred Shelf Number

QR115 M537 2018

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70.

The Cheeses of Italy: Science and Technology

Author

Gobbetti, Marco. author. Neviani, Erasmo. author. Fox, Patrick. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-3-319-89854-4

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71.

Staphylococcus aureus

Author

Fetsch, Alexandra, editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780128096710

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72.

Microbial production of food ingredients and additives

Author

Holban, Alina Maria. Grumezescu, Alexandru Mihai.

Preferred Shelf Number

QR115 M37 2017

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73.

Campylobacter : features, detection, and prevention of foodborne disease

Author

Klein, G. (Günter), editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128036235

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74.

The microbiological quality of food : foodborne spoilers

Author

Bevilacqua, Antonio, editor. Corbo, Maria Rosaria, editor. Sinigaglia, Milena, editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780081005026

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75.

Microbial production of food ingredients and additives

Author

Holban, Alina Maria. Grumezescu, Alexandru Mihai.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780128115206
ScienceDirect https://www.sciencedirect.com/science/book/9780128115206

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76.

Statistical aspects of the microbiological examination of foods

Author

Jarvis, B. (Basil), 1936- author.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128039731

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77.

Basic metods for the microbiological analysis of foods

Author

Erkmen, Osman, 1955- author

Preferred Shelf Number

QR115 E652 2015

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78.

Handbook of indigenous foods involving alkaline fermentation

Author

Sarkar, Prabir K. (Prabir Kumar), editor of compilation. Nout, M. J. Robert, editor of compilation.

Preferred Shelf Number

ONLINE(356361.1)

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Distributed by publisher. Purchase or institutional license may be required for access.

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79.

Microbial food safety and preservation techniques

Author

Rai, V. Ravishankar, editor. Bai, Jamuna A. (Jamuna Aswathanarayn), editor.

Preferred Shelf Number

ONLINE(356808.1)

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80.

Biofilms in the food environment

Author

Pometto, Anthony L., III, author. Demirci, Ali (Food engineer)

Preferred Shelf Number

ONLINE

Electronic Access

Wiley Online Library

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81.

Microorganisms and fermentation of traditional foods

Author

Ray, Ramesh C., editor. Montet, Didier, editor.

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ONLINE(356650.1)

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82.

Radio frequency heating in food processing : principles and applications

Author

Awuah, George B., editor. Ramaswamy, Hosahalli S., editor. Tang, Juming, editor.

Preferred Shelf Number

ONLINE(356697.1)

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83.

Food safety chemistry : toxicant occurrence, analysis and mitigation

Author

Yu, Liangli, editor. Wang, Shuo, 1969- editor. Sun, Baoguo, 1961- editor.

Preferred Shelf Number

ONLINE(356818.1)

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84.

Novel food preservation and microbial assessment techniques

Author

Boziaris, Ioannis S., editor of compilation.

Preferred Shelf Number

ONLINE(356344.1)

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85.

DNA methods in food safety : molecular typing of foodborne and waterborne bacterial pathogens

Author

Oyarzabal, Omar A., editor. Kathariou, Sophia, editor.

Preferred Shelf Number

ONLINE(341491.1)

Electronic Access

John Wiley http://dx.doi.org/10.1002/9781118278666

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86.

The produce contamination problem causes and solutions

Author

Matthews, Karl R. Sapers, Gerald M. Gerba, Charles P., 1945- editor.

Preferred Shelf Number

ONLINE(355993.1)

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780124046115

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87.

Gıda mikrobiyolojisi

Author

Tayar, Mustafa. Hecer, Canan.

Preferred Shelf Number

QR115 T23 2013

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88.

Microbiological research and development for the food industry

Author

Taormina, Peter J., 1973-

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ONLINE

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89.

Guide to foodborne pathogens

Author

Labbé, Ronald G., 1946- García, Santos, 1961-

Preferred Shelf Number

ONLINE

Electronic Access

Wiley Online Library

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90.

Real-time PCR in food science : current technology and applications

Author

Rodríguez-Lázaro, David.

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91.

Methods of analysis of food components and additives

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¿tle?, Semih.

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92.

The food safety hazard guidebook

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Lawley, Richard. Curtis, Laurie. Davis, Judy.

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93.

Physicochemical aspects of food engineering and processing

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Devahastin, Sakamon, 1974-

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94.

Handbook of food safety engineering

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Sun, Da-Wen.

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95.

Gıda mikrobiyolojisi

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Erkmen, Osman.

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QR115 G53 2011

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96.

Rapid detection, characterization, and enumeration of foodborne pathogens

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Hoorfar, J. (Jeffrey) American Society for Microbiology.

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QR115 R357 2011

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97.

Fermented foods and beverages of the world

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Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.

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98.

Micro-facts the working companion for food microbiologists.

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Wareing, Peter. Fernandes, Rhea. Halligan, Aynsley.

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99.

Cover image for Arsenic in geosphere and human diseases As 2010 : 3rd International Congress : Arsenic in the Environment, National Cheng Kung University (NCKU), Tainan, Taiwan, 17-21 May 2010

Arsenic in geosphere and human diseases As 2010 : 3rd International Congress : Arsenic in the Environment, National Cheng Kung University (NCKU), Tainan, Taiwan, 17-21 May 2010

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International Congress Arsenic in the Environment (3rd : 2010 : Tainan, Taiwan) Jean, Jiin-Shuh. Bundschuh, Jochen. Bhattacharya, Prosun.

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100.

Molecular detection of foodborne pathogens

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Liu, Dongyou.

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101.

Thermal processing of ready-to-eat meat products

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Knipe, C. Lynn. Rust, Robert E. Wiley InterScience (Online service)

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102.

Fermented foods and beverages of the world

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Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.

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103.

Essentials of thermal processing

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Tucker, Gary. Featherstone, Susan. Wiley InterScience (Online service)

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104.

Gıda mikrobiyolojisi

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Erkmen, Osman.

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QR115 .G53 2010

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105.

Thermal processing of ready-to-eat meat products

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Knipe, C. Lynn. Rust, Robert E.

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QR117 T44 2010

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106.

Perspectives on food-safety issues of animal-derived foods

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Jones, Frank T. Ricke, Steven C., 1957- Project Muse.

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107.

Rapid detection and characterization of foodborne pathogens by molecular techniques

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Levin, Robert E., 1930-

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108.

Ready-to-eat foods microbial concerns and control measures

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Hwang, Andy. Huang, Lihan.

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109.

Mikrobiyoloji

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Tunail, Nezihe.

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QR41.2 T926 2009

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110.

Introducing food science

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Shewfelt, Robert L.

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TP370 S424 2009

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111.

Handbook of probiotics and prebiotics

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Lee, Y. K. (Yuan Kun) Salminen, Seppo.

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112.

Microbiologically safe foods for the 21st century

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Heredia, Norma. Wesley, Irene. García, Santos, 1961- Wiley InterScience (Online service)

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113.

Food-borne viruses : progress and challenges

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Koopmans, M. P. G. Cliver, Dean O. Bosch, Albert.

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QR201.F62 F676 2008

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114.

Handbook of food spoilage yeasts

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Dek̀, Tibor.

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115.

The microbiological safety of food in healthcare settings

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Lund, Barbara M. Hunter, Paul R. Wiley InterScience (Online service)

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116.

Food biodeterioration and preservation

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Tucker, Gary. Wiley InterScience (Online service)

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117.

Statistical aspects of the microbiological examination of foods

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Jarvis, B. (Basil), 1936-

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118.

Microbial food contamination

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Wilson, Charles L.

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119.

Listeria, listeriosis, and food safety

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Ryser, Elliot T. Marth, Elmer H.

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QR201.L7 R9 2007

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120.

Food safety : old habits, new perspectives

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Entis, Phyllis.

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WA 701 E61 2007

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121.

Listeria, listeriosis, and food safety

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Ryser, Elliot T., 1957- Marth, Elmer H.

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122.

Biofilms in the food environment

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Blaschek, Hans. Wang, Hua, 1965- Agle, Meredith. Wiley InterScience (Online service)

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123.

Advances in thermal and non-thermal food preservation

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Tewari, Gaurav. Juneja, Vijay K., 1956- Wiley InterScience (Online service)

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124.

Food mycology a multifaceted approach to fungi and food

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Dijksterhuis, Jan. Samson, Robert A.

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125.

Food biotechnology

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Shetty, Kalidas.

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126.

Handbook of microbiological media for the examination of food

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Atlas, Ronald M., 1946-

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127.

Postharvest pathogens and disease management

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Narayanasamy, P., 1937- John Wiley & Sons.

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128.

Foodborne infections and intoxications

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Riemann, Hans, 1920-, ed. Cliver, Dean O., ed.

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RC 143 .F66 2006

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129.

Advanced quantitative microbiology for foods and biosystems models for predicting growth and inactivation

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Peleg, Micha.

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130.

Gıda mikrobiyolojisi uygulamaları

Author

Halkman, A. Kadir.

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QR115 G53 2005

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131.

Probiotic dairy products

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Tamime, A. Y. Wiley InterScience (Online service)

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132.

Food, fermentation, and micro-organisms

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Bamforth, Charles W., 1952- Wiley InterScience (Online service)

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133.

Probiotics in food safety and human health

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Goktepe, Ipek. Juneja, Vijay K., 1956- Ahmedna, Mohamed.

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134.

Preharvest and postharvest food safety contemporary issues and future directions

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Beier, Ross C., 1946- Wiley InterScience (Online service)

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135.

Modeling microbial responses in foods

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McKellar, Robin C., 1949- Lu, Xuewen.

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136.

Testing of genetically modified organisms in foods

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Ahmed, Farid E., ed.

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QR 115 .T45 2004

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137.

Gıda mikrobiyolojisi : gıda endüstrisi için temel esaslar ve uygulamalar

Author

Pichhardt, Klaus. Sekin, Yılmaz, çev. Karagözlü, Nural, çev.

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QW 85 P647 2004

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138.

Microbial food safety in animal agriculture current topics

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Torrence, Mary E. Isaacson, Richard E., 1947- Wiley InterScience (Online service)

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139.

Microbial safety of minimally processed foods

Author

Novak, John S. Sapers, Gerald M. Juneja, Vijay K., 1956-

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140.

Microbial stress adaptation and food safety

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Yousef, Ahmed Elmeleigy. Juneja, Vijay K., 1956-

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141.

Handbook of fermented functional foods

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Farnworth, Edward R., ed.

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QW 85 H236 2003

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142.

The microbiological risk assessment of food

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Forsythe, S. J. (Steve J.) Wiley InterScience (Online service)

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143.

Dairy microbiology handbook

Author

Robinson, R. K. (Richard Kenneth), editor of compilation.

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144.

Microbiological risk assessment in food processing

Author

Brown, Martyn. Stringer, Michael, 1950-

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QR 115 M4918 2002

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145.

Mycotoxins and food safety

Author

DeVries, Jonathan W., ed. Trucksess, Mary W., ed. Jackson, Lauren S., ed. American Chemical Society. Meeting. (220th : 2000 : Washington, DC) American Chemical society Symposium "Mycotoxins and Food Safety" (2000 : Washington, D.C.)

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RA 1242.M94 M93 2002

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146.

Foodborne pathogens : Hazards, risk analysis, and control

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Blackburn, Clive de W., ed. McClure, Peter J., ed.

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RA 601.5 F659 2002

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147.

Microbiological testing in food safety management

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Tompkin, R. B., ed.

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QR 115 I46 2002

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148.

Soy protein products characteristics, nutritional aspects, and utilization

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Endres, Joseph G., 1932- American Oil Chemists' Society. Soy Protein Council.

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149.

Microbial food contamination

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Wilson, Charles L. Droby, Samir.

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150.

Microbial food contamination

Author

Wilson, Charles L., ed. Droby, Samir, ed.

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QR 115 M456 2001

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151.

Natural food antimicrobial systems

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Naidu, A. S.

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152.

Micro-organisms in foods 6 : microbial ecology of food commodities

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International Commission on Microbiological Specifications for Foods.

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QR 115 I46 2000

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153.

Natural food antimicrobial systems

Author

Naidu, A. S., ed.

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QR 115 N33 2000

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154.

Microbial foodborne diseases : mechanisms of pathogenesis and toxin synthesis

Author

Cary, Jeffrey W., ed. Linz, John E., ed. Bhatnagar, Deepak, ed.

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QR 201.F56 M53 2000

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155.

Microbiological analysis of food and water guidelines for quality assurance

Author

Lightfoot, N. F. (Nigel F.), 1945- Maier, E. A.

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156.

COST 914 predictive modeling of microbial growth and survival in foods

Author

Roberts, T. A. European Commission.

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TX 537 C823 1999

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157.

Microbial ecology of food commodities.

Author

International Commission on Microbiological Specifications for Foods.

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QR 115 M45 1998

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158.

Handbook of food spoilage yeasts

Author

Deak, Tibor. Beuchat, Larry R., ort. yaz.

Preferred Shelf Number

QR 115 D348 1996

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159.

Cover image for Modern methods in food mycology : Proceedings of the second International Workshop on Standardisation of Methods for the Mycological Examination of Foods, held in Baarn, The Netherlands, 20-24 August, 1990

Modern methods in food mycology : Proceedings of the second International Workshop on Standardisation of Methods for the Mycological Examination of Foods, held in Baarn, The Netherlands, 20-24 August, 1990

Author

International Workshop on Standardisation of Methods for the Mycological Examination of Foods (2nd : 1990 : Baarn, Netherlands) Samson, Robert A., ed.

Preferred Shelf Number

QR 115 M58 1992

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160.

Making safe food a management guide for microbiological quality

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Harrigan, W. F. Park, R. W. A.

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161.

Foodborne viruses - a survey of the recent literature

Author

Halligan, Aynsley C. Auty, M. A. E., ort. yaz. British Food Manufacturing Industries Research Association.

Preferred Shelf Number

QR 115 H156 1988

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162.

Food and beverage mycology

Author

Beuchat, Larry R., ed.

Preferred Shelf Number

QR 115 F63 1987

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163.

Microbial ecology of foods. Volume 2, Food commodities

Author

International Committee on Microbiological Specifications for Foods.

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164.

Microbial ecology of foods. Volume 1, Factors affecting life and death of microorganisms

Author

International Committee on Microbiological Specifications for Foods.

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165.

Water activity and food

Author

Troller, John A. Christian, J. H. B., joint author.

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166.

Microbiological quality of foods

Author

Slanetz, L. W. (Lawrence William), 1908-

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ScienceDirect http://www.sciencedirect.com/science/book/9780123956316

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