Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Joan M. Pinkas"'
Autor:
Joan M. Pinkas, Susanne E. Keller
Publikováno v:
The Microbiological Safety of Low Water Activity Foods and Spices ISBN: 9781493920617
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b3e00501be44a9430da33b34e348898
https://doi.org/10.1007/978-1-4939-2062-4_7
https://doi.org/10.1007/978-1-4939-2062-4_7
Publikováno v:
Compendium of Methods for the Microbiological Examination of Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08ad88b2bdfa8ac09095762bc3959dad
https://doi.org/10.2105/mbef.0222.057
https://doi.org/10.2105/mbef.0222.057
Publikováno v:
Compendium of the Microbiological Spoilage of Foods and Beverages ISBN: 9781441908254
Spices, nuts, cocoa, and coffee are raw materials that may be used alone or as ingredients in the manufacture of processed food products. The control of microbiological spoilage of these raw materials at the ingredient stage will enable the food proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e79c9d806e76e341a89160127b5c377
https://doi.org/10.1007/978-1-4419-0826-1_12
https://doi.org/10.1007/978-1-4419-0826-1_12
Autor:
Rodney J. H. Gray, Joan M. Pinkas
Publikováno v:
Compendium of Methods for The Microbiological Examination of Foods ISBN: 9780875531755
Compendium of Methods for The Microbiological Examination of Foods
Compendium of Methods for The Microbiological Examination of Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab8725be0a62c4c212deaa10c759b886
https://doi.org/10.2105/9780875531755ch52
https://doi.org/10.2105/9780875531755ch52