The Microbiological Safety of Low Water Activity Foods and Spices
Joshua B. Gurtler
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Food Traceability : From Binders to Blockchain
Jennifer McEntire
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Food Safety Management Systems : Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business
Hal King
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Food Safety and Quality-Based Shelf Life of Perishable Foods
Peter J. Taormina
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Foodborne Pathogens : Virulence Factors and Host Susceptibility
Joshua B. Gurtler
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Food Allergens : Best Practices for Assessing, Managing and Communicating the Risks
Tong-Jen Fu
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Food Safety for Farmers Markets: A Guide to Enhancing Safety of Local Foods
Judy A. Harrison
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Quantitative Methods for Food Safety and Quality in the Vegetable Industry
Fernando Perez-Rodriguez
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Food Allergens : Best Practices for Assessing, Managing and Communicating the Risks
Tong-Jen Fu
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Quantitative Methods for Food Safety and Quality in the Vegetable Industry
Fernando Perez-Rodriguez
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