Food Engineering Series - Food Processing: Strategies for Quality Assessment
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Published By Springer New York

9781493913770, 9781493913787
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Importance of Yeasts and Lactic Acid Bacteria in Food Processing

2014 ◽  
pp. 351-378 ◽  
Author(s):  
Hüseyin Erten ◽  
Bilal Ağirman ◽  
Cennet Pelin Boyaci Gündüz ◽  
Erdem Çarşanba ◽  
Selvihan Sert ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Processing

Recent Approaches in Risk Assessment of Foods

2014 ◽  
pp. 297-313
Author(s):  
Farhana Masood ◽  
Samira Umme Aiman ◽  
Sana Khan ◽  
Showkat Ahmad Lone ◽  
Abdul Malik
Keyword(s):  
Risk Assessment
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