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Food Preservation and Safety
Principles of Food Preservation
Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in Foods
Natural Food Antimicrobials of Animal Origin
Natural Food Antimicrobials of Plant Origin
Natural Food Antimicrobials of Microbial Origin
Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation
Delivery Systems for Introduction of Natural Antimicrobials into Foods
Microbial Resistance to Antimicrobials.-ɮterventions for Fresh Produce
Preservation Methods for Meat and Poultry
Microbial Control of Milk and Milk Products
Microbial Fermentation in Food Preservation
Non Thermal Methods for Food Preservation
Antimicrobial Gases for Food Application
Current State of the Art and Recent Innovations for Antimicrobial Food Packaging
Consumer Perception of Food Preservation Techniques
Statistical Derivation of Sampling Plans for Microbiological Testing of Foods
Antimicrobials and Food Preservation: A Risk Assessment Approach.
Principles of Food Preservation
Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in Foods
Natural Food Antimicrobials of Animal Origin
Natural Food Antimicrobials of Plant Origin
Natural Food Antimicrobials of Microbial Origin
Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation
Delivery Systems for Introduction of Natural Antimicrobials into Foods
Microbial Resistance to Antimicrobials.-ɮterventions for Fresh Produce
Preservation Methods for Meat and Poultry
Microbial Control of Milk and Milk Products
Microbial Fermentation in Food Preservation
Non Thermal Methods for Food Preservation
Antimicrobial Gases for Food Application
Current State of the Art and Recent Innovations for Antimicrobial Food Packaging
Consumer Perception of Food Preservation Techniques
Statistical Derivation of Sampling Plans for Microbiological Testing of Foods
Antimicrobials and Food Preservation: A Risk Assessment Approach.