Author: (English) Fuxiesi, translated by Li Weihua and others
Publisher:
Publishing Date: 2007-01-01
Features: This book introduces the concept of food safety and comprehensively covers two types of food microorganisms related to human safety: food pathogens and food spoilage bacteria. The book begins with the survival environments and influencing factors of these bacteria, then explains detection methods, hazard analysis, and the Hazard Analysis and Critical Control Points (HACCP) system, as well as ⑸.
Food Safety Microbiology
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