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Books on the topic 'Food spoilage'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2024

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1

Wang, Yanbo, Wangang Zhang, and Linglin Fu, eds. Food Spoilage Microorganisms. Boca Raton : Taylor & Francis, 2017. | Series: Food microbiology: CRC Press, 2017. http://dx.doi.org/10.4324/9781315368887.

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2

Pitt, John I., and Ailsa D. Hocking. Fungi and Food Spoilage. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-85640-3.

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3

Pitt, John I., and Ailsa D. Hocking. Fungi and Food Spoilage. Boston, MA: Springer US, 2009. http://dx.doi.org/10.1007/978-0-387-92207-2.

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4

Pitt, J. I., and A. D. Hocking. Fungi and Food Spoilage. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6391-4.

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5

Pitt, John I. Fungi and food spoilage. 3rd ed. Dordrecht: Springer, 2009.

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6

1950-, Hocking Ailsa D., ed. Fungi and food spoilage. Sydney: Academic Press, 1985.

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7

Pitt, John I. Fungi and food spoilage. 2nd ed. London: Blackie Academic & Professional, 1997.

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8

1950-, Hocking Ailsa D., ed. Fungi and food spoilage. 2nd ed. Gaithersburg: Aspen Publishers, 1999.

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9

Modi, H. A. Microbial spoilage of foods. Jaipur, India: Aavishkar Publishers, Distributors, 2009.

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10

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

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11

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

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12

Deák, Tibor. Handbook of food spoilage yeasts. 2nd ed. Boca Raton, FL: CRC Press, 2008.

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13

Psychrotrophic bacteria in foods: Disease and spoilage. Boca Raton: CRC Press, 1992.

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14

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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15

Halligan, Aynsley C. Food spoilage: The role of micro-organisms. Leatherhead: BritishFood Manufacturing Industries Research Association, 1986.

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16

Sperber, William H. Compendium of the Microbiological Spoilage of Foods and Beverages. New York, NY: Springer-Verlag New York, 2009.

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17

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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18

Pavinee, Chinachoti, and Vodovotz Yael, eds. Bread staling. Boca Raton: CRC Press, 2001.

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19

C, Allen J., and Hamilton R. J, eds. Rancidity in foods. 2nd ed. London: Elsevier Applied Science, 1989.

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20

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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21

Shekar, Shetty K., Majumdar Shyamlal K. 1938-, Prakash H. S, University of Mysore. Dept. of Studies in Applied Botany., and International Workshop on Biodeterioration, Culture Collections, and Applied Aspects of Mycology (1991 : University of Mysore), eds. Biodeterioration, culture collections and aspects of applied mycology. Mysore: Dept. of Studies in Applied Botany, University of Mysore, 1991.

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22

E, Hebeda Ronald, and Zobel Henry F, eds. Baked goods freshness: Technology, evaluation, and inhibition of staling. New York: Marcel Dekker, 1996.

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23

McClements, D. J., Eric Decker, and Ryan J. Elias. Oxidation in foods and beverages and antioxidant applications: Understanding mechanisms of oxidation and antioxidant activity. Oxford: Woodhead Pub., 2010.

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24

Parmley, Mary Ann. The safe food book: Your kitchen guide. [Washington, D.C.]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1985.

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25

Sachs, Sharin. A Margin of safety: The HACCP* approach to food safety education : Project report : *Hazard Analysis of Critical Control Points. Washington, DC: U.S. Dept. of Agriculture, Food Safety and Inspection Service, Information and Legislative Affairs, 1989.

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26

Sachs, Sharin. A margin of safety: The HACCP* approach to food safety education : summary report : *Hazard Analysis of Critical Control Points. Washington, DC]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, Information and Legislative Affairs, 1990.

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27

United States. Food Safety and Inspection Service., ed. The safe food book: Your kitchen guide. [Washington, D.C.]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1988.

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28

United States. Food Safety and Inspection Service., ed. Kitchen companion: Your safe food handbook. [Washington, D.C.]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 2008.

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29

D, Man C. M., and Jones A. A, eds. Shelf life evaluation of foods. London: Blackie Academic, 1994.

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30

J, St Angelo Allen, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting, eds. Lipid oxidation in food. Washington, DC: American Chemical Society, 1992.

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31

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

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32

1922-, Charalambous George, ed. Handbook of food and beverage stability: Chemical, biochemical, microbiological, and nutritional aspects. Orlando: Academic Press, 1986.

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33

McClements, D. J., Eric Decker, and Ryan J. Elias. Oxidation in foods and beverages and antioxidant applications: Management in different industry sectors. Oxford: Woodhead Pub., 2010.

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34

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

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35

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

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36

Let me tell you how dad got sick! United States]: USDA, Food Safety and Inspection Service, 2009.

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37

-S, Chan H. W., ed. Autoxidation of unsaturated lipids. London: Academic Press, 1986.

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38

-S, Chan H. W., ed. Autoxidation of unsaturated lipids. London: Academic Press, 1987.

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39

Blackburn, Clive de, ed. Food spoilage microorganisms. CRC Press, 2006. http://dx.doi.org/10.1201/9781439824573.

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40

de W. Blackburn, Clive. Food spoilage microorganisms. Woodhead Publishing Limited, 2006. http://dx.doi.org/10.1533/9781845691417.

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41

Baroni, Suzymeire, and Iniekong P. Udoh. Food Spoilage Microorganisms. Excelic Press LLC, 2018.

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42

Blackburn, Clive de W. Food Spoilage Microorganisms. Elsevier Science & Technology, 2006.

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43

Blackburn, Clive de W. Food Spoilage Microorganisms. Elsevier Science & Technology, 2006.

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44

Blackburn, Clive de W. Food spoilage microorganisms. CRC, 2006.

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45

Pitt, John I., and Ailsa D. Hocking. Fungi and Food Spoilage. Springer, 2014.

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46

Pitt, John I., and Ailsa D. Hocking. Fungi and Food Spoilage. Springer, 2009.

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47

Hocking, A. D., and John I. Pitt. Fungi and Food Spoilage. Springer London, Limited, 2012.

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48

Pitt, John I., and A. D. Hocking. Fungi and Food Spoilage. Springer, 2013.

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49

Fungi and Food Spoilage. Springer International Publishing AG, 2022.

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50

Deak, Tibor. Handbook of Food Spoilage Yeasts. CRC Press, 2007. http://dx.doi.org/10.1201/9781420044942.

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