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2017, Chemical and functional properties of food components series, ISBN 9781498748520, xv, 492 pages
This book presents up-to-date knowledge on the occurrence, structure, and properties of harmful components in foods, the mode of action of these compounds in... 
Toxicology | Foodborne diseases | Phytotoxins | Food additives | Food contamination | Food | Biology, life sciences | BIOMEDICALSCIENCEnetBASE | residues in food | STMnetBASE | SCI-TECHnetBASE | Dioxins | BIOSCIENCEnetBASE | Food Microbiology | Bacterial toxins | phycotoxins in foods | Food Chemistry | Mushroom toxins | FOODnetBASE | Biogenic amines
Book
2016, ISBN 9781119237761, Volume 1, 2 volumes
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques,... 
Food Microbiology | Foodborne Diseases | Microbiology | Food | Food industry and trade
Book
01/2017, ISBN 111913918X, 465
Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for... 
Drug resistance in microorganisms | Foodborne diseases
Book
Journal Article