1.
by
Gajadhar, Alvin A., editor.
Call Number
615.954 22
Publication Date
2015
Format:
Electronic Resources
Relevance:
3.1682
by
Bari, Latiful.
Call Number
664.94
Publication Date
2018
Format:
Electronic Resources
Relevance:
3.1660
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by
Koopmans, M. P. G., editor.
Call Number
615.954 22
Publication Date
2008
Summary
Food-borne viruses are recognized as a major health concern, but their distribution, definition, and impact are poorly understood. The volume Food-Borne Viruses goes a long way in correcting that problem. Written by leading scientists in the field, it brings together the latest knowledge on these viral strains, their detection and control, and associated challenges.
Format:
Electronic Resources
Relevance:
3.0770
by
Jay-Russell, Michele.
Call Number
664.001579
Publication Date
2015
Format:
Electronic Resources
Relevance:
3.0592
5.
by
Satin, Morton.
Call Number
615.954
Publication Date
2008
Format:
Electronic Resources
Relevance:
2.7008
by
Satin, Morton.
Call Number
615.954 SAT
Publication Date
2008
Summary
"In Food Alert! food-safety expert Morton Satin explains the history and science of food contamination and preservation; the causes, dangers and types of food-borne diseases; and, most important, everything consumers need to know to understand the risk of food-borne illness and to protect themselves from it."--BOOK JACKET.
Format:
Books
Relevance:
2.6097
by
Blaschek, Hans P.
Call Number
664.001579
Publication Date
2015
Format:
Electronic Resources
Relevance:
2.5623
by
Viola Magni, Mariapia.
Call Number
615.952
Publication Date
2010
Summary
Proceedings of the NATO Advanced Research Workshop on Detection of Bacteria, Viruses, Parasites and FungiPerugia, ItalyNovember 18-21, 2008.
Format:
Electronic Resources
Relevance:
2.5152
Call Number
TR DVD 616.071 OLD
Publication Date
2004 2003
Summary
Food borne illnesses come at an enormous personal and medical cost to individuals and communities. Germs and bacteria such as salmonella, calicivirus, listeria and Hepatitis C are well known, and still pose a threat to public health, even with improved food production and handling techniques. This program examines how food can be contaminated, the symptoms and treatments of food borne diseases, as well as food production methods from the farm yard to the table.
Format:
Other
Relevance:
2.4315
10.
by
Adams, M. R.
Call Number
615.954 EME
Publication Date
2006
Format:
Electronic Resources
Relevance:
2.3916
by
Sperber, William H.
Call Number
664
Publication Date
2010
Summary
The first major publication devoted exclusively to this topic, and edited by two leading researchers in the field, its comprehensive coverage of microbiological spoilage comes from contributors who have had long and successful careers in the food industry.
Format:
Electronic Resources
Relevance:
2.2333
by
Onyeaka, Helen N.
Call Number
664.028
Publication Date
2022
Format:
Electronic Resources
Relevance:
2.1846
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