105 results on '"Fidel Toldrá"'
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2. Frontmatter.
3. Supplemental Images.
4. Front Matter.
5. Frontmatter.
6. Immunology-based Biosensors.
7. Enzyme-based Sensors.
8. Graphene and Carbon Nanotube-Based Biosensors for Food Analysis.
9. Methodologies for Improved Quality Control Assessment of Food Products.
10. Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria.
11. Rapid Microbiological Methods in Food Diagnostics.
12. DNA-based Detection of GM Ingredients.
13. Molecular Technologies for the Detection and Characterisation of Food-Borne Pathogens.
14. Nanoparticles-Based Sensors.
15. New Technologies for Nanoparticles Detection in Foods.
16. Olfactometry Detection of Aroma Compounds.
17. Automated Sampling Procedures.
18. Probiotics.
19. International Standards: Europe.
20. Asian Products.
21. Fermented Poultry Sausages.
22. Spices and Seasonings.
23. Casings.
24. Microorganisms in Traditional Fermented Meats.
25. The Microbiology of Fermentation and Ripening.
26. Bacteria.
27. Bioprotective Cultures.
28. Yeasts.
29. Molds.
30. Fermented Sausages from Other Meats.
31. Packaging and Storage.
32. US Products-Semidry Sausage.
33. European Products.
34. US Products-Dry Sausage.
35. Index.
36. Northern European Products.
37. Basic Sanitation.
38. Quality Control.
39. HACCP: Hazard Analysis and Critical Control Points.
40. Spoilage Microorganisms: Risks and Control.
41. Processing Plant Sanitation.
42. Principles of Meat Fermentation.
43. Principles of Smoking.
44. Low-Sodium Products.
45. Quality Assurance Plan.
46. Dry-Fermented Sausages and Ripened Meats: An Overview.
47. The Biochemistry of Meat and Fat.
48. Production and Consumption of Fermented Meat Products.
49. Principles of Drying.
50. International Standards: United States.
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