| Description |
1 online resource (475 p.) |
| Summary |
Addresses the major concerns of the food industry by discussing fermentation, spoilage, mycotoxins, pathogenic bacteria, prions, parasites, viruses, preservation methods, and food quality. The volume provides descriptions of the most advanced systems for identifying, analyzing, tracking, and monitoring microbial contaminants in food |
| Notes |
Description based upon print version of record |
| Form |
Electronic book
|
| Author |
Thangadurai, Devarajan
|
|
Sangeetha, Jeyabalan
|
|
Chowdhury, Zaira Zaman
|
| ISBN |
9781000608885 |
|
1000608883 |
|
