Search Results for Food Safety. - Narrowed by: 2012

Food chemical safety

2024-11-01T12:19:50Z

Author Watson, David H., ed.
Preferred Shelf Number TX 537 F57 2001 V.1
Format: Books
Availability Beytepe Library~2

The food safety hazard guidebook

2024-11-01T12:19:50Z

Author Lawley, Richard. Curtis, Laurie. Davis, Judy.
Preferred Shelf Number ONLINE(343083.1)
Electronic Access Royal Society of Chemistry http://dx.doi.org/10.1039/9781849734813 Royal Society of Chemistry http://libezproxy.open.ac.uk/login?url=http://dx.doi.org/10.1039/9781849734813 ebrary http://site.ebrary.com/id/10627630 Knovel http://app.knovel.com/hotlink/toc/id:kpFSHGE005/food-safety-hazard http://swb.eblib.com/patron/FullRecord.aspx?p=1185534
Format: Electronic Resources
Availability Online Library~1

Microbial Food Safety An Introduction

2024-11-01T12:19:50Z

Author Oyarzabal, Omar A. editor. Backert, Steffen. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-1-4614-1177-2
Format: Electronic Resources
Availability Online Library~1

Food safety : theory and practice

2024-11-01T12:19:50Z

Author Knechtges, Paul L.
Preferred Shelf Number RA601 K54 2012
Format: Books
Availability Beytepe Library~1

The BRC global standard for food safety a guide to a successful audit

2024-11-01T12:19:50Z

Author Kill, R. C.
Preferred Shelf Number ONLINE
Electronic Access http://public.eblib.com/EBLPublic/PublicView.do?ptiID=939631 Wiley InterScience http://dx.doi.org/10.1002/9781118373828 http://swb.eblib.com/patron/FullRecord.aspx?p=939631
Format: Electronic Resources
Availability Online Library~1

Environmental and Food Safety and Security for South-East Europe and Ukraine

2024-11-01T12:19:50Z

Author Vitale, Ksenija. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-94-007-2953-7
Format: Electronic Resources
Availability Online Library~1

Omics technologies tools for food science

2024-11-01T12:19:50Z

Author Benkeblia, Noureddine.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Chemical analysis of antibiotic residues in food

2024-11-01T12:19:50Z

Author Wang, Jian, 1969- MacNeil, James D. Kay, Jack F.
Preferred Shelf Number ONLINE
Electronic Access Connect to MyiLibrary resource Wiley InterScience http://dx.doi.org/10.1002/9781118067208 ebrary http://site.ebrary.com/id/10512971 http://site.ebrary.com/lib/alltitles/Doc?id=10512971
Format: Electronic Resources
Availability Online Library~1

Modified atmosphere and active packaging technologies

2024-11-01T12:19:50Z

Author Arvanitoyannis, Ioannis.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Principles of risk analysis decision making under uncertainty

2024-11-01T12:19:50Z

Author Yoe, Charles E.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Thermal food processing new technologies and quality issues

2024-11-01T12:19:50Z

Author Sun, Da-Wen.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

World soil resources and food security

2024-11-01T12:19:50Z

Author Lal, R. Stewart, B. A. (Bobby Alton), 1932-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Decontamination of fresh and minimally processed produce

2024-11-01T12:19:50Z

Author Gómez-López, Vicente M. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience An electronic book accessible through the World Wide Web; click for information
Format: Electronic Resources
Availability Online Library~1

Food flavors chemical, sensory and technological properties

2024-11-01T12:19:50Z

Author Jelen, Henryk.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Food proteins and peptides chemistry, functionality, interactions, and commercialization

2024-11-01T12:19:50Z

Author Hettiarachchy, Navam S.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Specialty foods processing technology, quality, and safety

2024-11-01T12:19:50Z

Author Zhao, Yanyun, Dr.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Lactic acid bacteria microbiological and functional aspects

2024-11-01T12:19:50Z

Author Salminen, Seppo.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Handbook of frozen food processing and packaging

2024-11-01T12:19:50Z