Food Safety And Quality Series Books

Delve into the Food Safety and Quality Series, your essential guide to navigating the complexities of modern food production. Explore crucial insights, practical advice, and the latest research in the field.

48

Food Safety And Quality Series in Order:

  1. Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods (2009)
  2. Foodborne Parasites (2013)
  3. Food Safety Management (2015)
  4. Food Fraud (2016)
  5. Modelling Food Safety (2017)
  6. Achieving Sustainable Production of Pig Meat Volume 1 (2017)
  7. Achieving Sustainable Production of Pig Meat Volume 2 (2017)
  8. Achieving Sustainable Production of Eggs Volume 1 (2017)
  9. Achieving Sustainable Production of Eggs Volume 2 (2017)
  10. Campylobacter: Prevention and Control (2017)
  11. Improving the Safety and Quality of Milk Volume 1 (2017)
  12. Improving the Safety and Quality of Milk Volume 2 (2017)
  13. Achieving Sustainable Production of Poultry Meat Volume 1 (2017)
  14. Achieving Sustainable Production of Poultry Meat Volume 2 (2017)
  15. The Microbiological Analysis of Food (2017)
  16. Minimising and Controlling Salmonella in Pork Production (2018)
  17. Minimising and Controlling Salmonella in Poultry Production (2018)
  18. Minimising and Controlling Campylobacter in Poultry Production (2018)
  19. Minimising and Controlling Salmonella in Eggs (2018)
  20. Minimising and Controlling Salmonella in Beef (2018)
  21. Minimising and Controlling Shiga Toxin-Producing Escherichia coli (STEC) in Beef (2018)
  22. Minimising and Controlling Listeria Monocytogenes in Ready-to-Eat Foods (2018)
  23. Minimising and Controlling Norovirus (2018)
  24. Minimising and Controlling Food Allergens (2018)
  25. Rapid Detection Methods for Food Safety (2018)
  26. Improving the Nutritional and Health Properties of Food (2018)
  27. Managing Food Safety Risks in the Agri-Food Supply Chain (2019)
  28. Innovation in Food Engineering (2019)
  29. Alternative Food Processing Technologies (2020)
  30. Improving the Sensory and Nutritional Quality of Fresh Fruit and Vegetables (2020)
  31. Food Packaging (2020)
  32. Sustainable Food Processing (2021)
  33. Biofilms in the Food Environment (2021)
  34. Advances in Food Traceability Technologies (2022)
  35. Improving the Sustainability of Packaging (2022)
  36. Foodborne Viruses (2023)
  37. Antimicrobial Resistance in the Food Chain (2023)
  38. Food Safety for the 21st Century (2023)