Search Results for Food Microbiology. - Narrowed by: Food science.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002bMicrobiology.$0026qf$003dSUBJECT$002509Subject$002509Food$002bscience.$002509Food$002bscience.$0026te$003dILS$0026ps$003d300?
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Modern Food Microbiology
ent://SD_ILS/0/SD_ILS:164921
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Author Jay, James M. Loessner, Martin J. Golden, David A. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/b100840">http://dx.doi.org/10.1007/b100840</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Fourier Transform Infrared Spectroscopy in Food Microbiology
ent://SD_ILS/0/SD_ILS:174340
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Author Alvarez-Ordóñez, Avelino. author. Prieto, Miguel. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-3813-7">http://dx.doi.org/10.1007/978-1-4614-3813-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Proteomics in Foods Principles and Applications
ent://SD_ILS/0/SD_ILS:331822
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Author Toldrá, Fidel. editor. Nollet, Leo M. L. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(331822.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-5626-1">http://dx.doi.org/10.1007/978-1-4614-5626-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food Safety Management Implementing a Food Safety Program in a Food Retail Business
ent://SD_ILS/0/SD_ILS:331971
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Author King, Hal. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(331971.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-6205-7">http://dx.doi.org/10.1007/978-1-4614-6205-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Genomics of Foodborne Bacterial Pathogens
ent://SD_ILS/0/SD_ILS:172949
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Author Wiedmann, Martin. editor. Zhang, Wei. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-7686-4">http://dx.doi.org/10.1007/978-1-4419-7686-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment
ent://SD_ILS/0/SD_ILS:172355
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Author Kornacki, Jeffrey L. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-5518-0">http://dx.doi.org/10.1007/978-1-4419-5518-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Compendium of the Microbiological Spoilage of Foods and Beverages
ent://SD_ILS/0/SD_ILS:172075
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Author Sperber, William H. editor. Doyle, Michael P. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-0826-1">http://dx.doi.org/10.1007/978-1-4419-0826-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Effective Risk Communication A Message-Centered Approach
ent://SD_ILS/0/SD_ILS:167688
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Author Sellnow, Timothy L. author. Ulmer, Robert R. author. Seeger, Matthew W. author. Littlefield, Robert S. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-79727-4">http://dx.doi.org/10.1007/978-0-387-79727-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Safety of Meat and Processed Meat
ent://SD_ILS/0/SD_ILS:167922
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Author Toldrá, Fidel. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-89026-5">http://dx.doi.org/10.1007/978-0-387-89026-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food Safety Culture Creating a Behavior-Based Food Safety Management System
ent://SD_ILS/0/SD_ILS:166998
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Author Yiannas, Frank. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-72867-4">http://dx.doi.org/10.1007/978-0-387-72867-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Molecular Techniques in the Microbial Ecology of Fermented Foods
ent://SD_ILS/0/SD_ILS:167175
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Author Cocolin, Luca. editor. Ercolini, Danilo. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-74520-6">http://dx.doi.org/10.1007/978-0-387-74520-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Viruses in Foods
ent://SD_ILS/0/SD_ILS:165622
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Author Goyal, Sagar M. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/0-387-29251-9">http://dx.doi.org/10.1007/0-387-29251-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Foodborne Parasites
ent://SD_ILS/0/SD_ILS:165800
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Author Ortega, Ynes R. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/0-387-31197-1">http://dx.doi.org/10.1007/0-387-31197-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
PCR Methods in Foods
ent://SD_ILS/0/SD_ILS:165828
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Author Maurer, John. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/0-387-31702-3">http://dx.doi.org/10.1007/0-387-31702-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Plant Bioproducts
ent://SD_ILS/0/SD_ILS:399219
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Author Chen, Guanqun. editor. Weselake, Randall J. editor. Singer, Stacy D. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4939-8616-3">https://doi.org/10.1007/978-1-4939-8616-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Enzymes in Food Technology Improvements and Innovations
ent://SD_ILS/0/SD_ILS:399443
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Author Kuddus, Mohammed. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-1933-4">https://doi.org/10.1007/978-981-13-1933-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Lactic Acid Bacteria in Foodborne Hazards Reduction Physiology to Practice
ent://SD_ILS/0/SD_ILS:399736
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Author Chen, Wei. author. Narbad, Arjan. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-1559-6">https://doi.org/10.1007/978-981-13-1559-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Quantitative Methods for Food Safety and Quality in the Vegetable Industry
ent://SD_ILS/0/SD_ILS:402731
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Author Pérez-Rodríguez, Fernando. editor. Skandamis, Panagiotis. editor. Valdramidis, Vasilis. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-319-68177-1">https://doi.org/10.1007/978-3-319-68177-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
The Cheeses of Italy: Science and Technology
ent://SD_ILS/0/SD_ILS:401273
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Author Gobbetti, Marco. author. Neviani, Erasmo. author. Fox, Patrick. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-319-89854-4">https://doi.org/10.1007/978-3-319-89854-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Microorganisms in Foods 7 Microbiological Testing in Food Safety Management
ent://SD_ILS/0/SD_ILS:402464
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Author International Commission on Microbiological Specifications for Foods (ICMSF). author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-319-68460-4">https://doi.org/10.1007/978-3-319-68460-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>