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Books on the topic 'Food preservation/microbiology'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

C, Westhoff Dennis, ed. Food microbiology. 4th ed. New York: McGraw-Hill, 1988.

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2

C, Westhoff Dennis, ed. Food microbiology. 4th ed. New York: McGraw-Hill, 1988.

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3

1920-, Gould Wilbur A., ed. Practical food microbiology & technology. 3rd ed. Malabar, Fla: Krieger Pub. Co., 1992.

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4

Mountney, George J. Practical food microbiology and technology. 3rd ed. New York: Van Nostrand Reinhold, 1988.

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5

Mountney, George J. Practical food microbiology and technology. 3rd ed. New York: Van Nostrand Reinhold, 1989.

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6

Wallhäusser, Karl Heinz. Lebensmittel und Mikroorganismen: Frischware, Konservierungsmethoden, Verderb. Darmstadt: Steinkopff, 1990.

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7

Tibor, Deák. Handbook of food spoilage yeasts. Boca Raton: CRC Press, 1996.

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8

Tibor, Deák. Handbook of food spoilage yeasts. 2nd ed. Boca Raton: Taylor & Francis, 2007.

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9

Moir, Catherine J. Spoilage of processed foods: Causes and diagnosis. Waterloo DC, N.S.W: AIFST (NSW Branch), Food Microbiology Group, 2001.

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10

Why does food go bad? New York: Gareth Stevens Publishing, 2016.

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11

Tucker, Gary. Essentials of thermal processing. Oxford: Wiley-Blackwell, 2010.

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12

Susan, Featherstone, ed. Essentials of thermal processing. Chichester, West Sussex, UK: Wiley-Blackwell, 2011.

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13

V, Barbosa-Cánovas Gustavo, ed. Food plant design. New York: Marcel Dekker/CRC Press, 2005.

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14

Parmley, Mary Ann. Safe food to go: A guide to packing lunches, picnicking & camping out. [Washington, D.C.?]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1986.

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15

(Firm), Knovel, ed. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Oxford: Woodhead Publishing, 2011.

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16

Garg, G. K. Final technical report (Jan. 1982 to Dec. 1986) on studies on factors influencing sporulation, dipicolinic acid synthesis and heat resistance in bacterial spores to obtain information for improving methods of preservation of food products. Pantnagar, U.P., India: Department of Biochemistry, College of Basic Sciences & Humanities, G.B. Pant University of Agriculture & Technology, 1986.

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17

Fermentation: Effects on food properties. Boca Raton: Taylor & Francis, 2012.

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18

Battcock, Mike. Fermented fruits and vegetables: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1998.

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19

Battcock, Mike. Fermented fruits and vegetables: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1998.

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20

International, C. A. B., ed. Natural antimicrobials in food safety and quality. Wallingford, Oxfordshire, UK: CABI, 2011.

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21

Knipe, C. Lynn. Thermal processing of ready-to-eat meat products. Ames, Iowa: Blackwell Pub., 2010.

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22

Chʻoe, Hong-sik. Kimchʻi ŭi tamgŭm kwa kagong chŏjang. Sŏul Tʻŭkpyŏlsi: Hyoil, 2005.

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23

Tucker, Gary S. Food Preservation and Biodeterioration. Wiley & Sons, Incorporated, John, 2016.

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24

Tucker, Gary S. Food Preservation and Biodeterioration. Wiley & Sons, Incorporated, John, 2016.

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25

Tucker, Gary S. Food Preservation and Biodeterioration. Wiley & Sons, Limited, John, 2016.

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26

Food Biodeterioration and Preservation. Wiley-Blackwell, 2007.

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27

Food biodeterioration and preservation. Oxford, UK: Blackwell Pub., 2008.

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28

Tucker, Gary S. Food Biodeterioration and Preservation. Wiley & Sons, Incorporated, John, 2008.

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29

New methods of food preservation. [S.l.]: Springer, 2013.

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30

Food Analysis And Preservation Current Research Topics. Apple Academic Press, 2012.

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31

Bai, Jamuna A., and V. Ravishankar Rai. Microbial Food Safety and Preservation Techniques. Taylor & Francis Group, 2016.

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32

Bai, Jamuna A., and V. Ravishankar Rai. Microbial Food Safety and Preservation Techniques. Taylor & Francis Group, 2014.

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33

W, Gould G., ed. Mechanisms of action of food preservation procedures. London: Elsevier Applied Science, 1989.

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34

Sarkar, Prabir Kumar, and M. J. Robert Nout. Handbook of Indigenous Foods Involving Alkaline Fermentation. Taylor & Francis Group, 2014.

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35

M, Bourgeois C., Mescle J. F, and Zucca J, eds. Aspect microbiologique de la se curite et de la qualite alimentaires... Paris: Technique et documentation-Lavoisier, 1988.

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36

Onwulata, Charles. Encapsulated and Powdered Foods (Food Science and Technology). CRC, 2005.

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37

Tewari, Gaurav, and Vijay Juneja. Advances in Thermal and Non-Thermal Food Preservation. Wiley-Blackwell, 2007.

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38

Charles, Onwulata, ed. Encapsulated and powdered foods. Boca Raton: CRC Press, 2005.

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39

Boziaris, Ioannis S. Food Microbiology: Novel Processing and Microbial Assessment Techniques. Taylor & Francis Group, 2014.

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40

Bibek, Ray, and Daeschel Mark, eds. Food biopreservatives of microbial origin. Boca Raton: CRC Press, 1992.

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41

Ray, Ramesh C., and Cristina M. Rosell. Microbial Enzyme Technology in Food Applications. Taylor & Francis Group, 2017.

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42

Ray, Ramesh C., and Cristina M. Rosell. Microbial Enzyme Technology in Food Applications. Taylor & Francis Group, 2017.

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43

Ray, Ramesh C., and Cristina M. Rosell. Microbial Enzyme Technology in Food Applications. Taylor & Francis Group, 2017.

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44

Microbial Enzyme Technology in Food Applications. Taylor & Francis Group, 2016.

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45

Ray, Ramesh C., and Cristina M. Rosell. Microbial Enzyme Technology in Food Applications. Taylor & Francis Group, 2017.

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46

Lacroix, Christophe. Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation. Elsevier Science & Technology, 2016.

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47

Kamal-Eldin, Afaf, Bhavbhuti M. Mehta, and Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.

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48

Kamal-Eldin, Afaf, Bhavbhuti M. Mehta, and Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2016.

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49

Shiu, Shu-Er. Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters. 1999.

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50

Sibel, Roller, ed. Natural antimicrobials for the minimal processing of foods. Cambridge: Woodhead, 2003.

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