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Microbial Food Safety : An Introduction

Overview of attention for book
Cover of 'Microbial Food Safety : An Introduction'

Table of Contents

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    Book Overview
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    Chapter 1 Emerging and Reemerging Foodborne Pathogens
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    Chapter 2 Clinical Presentations and Pathogenicity Mechanisms of Bacterial Foodborne Infections
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    Chapter 3 Microbiology Terms Applied to Food Safety
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    Chapter 4 Methods for Identification of Bacterial Foodborne Pathogens
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    Chapter 5 Methods for Epidemiological Studies of Foodborne Pathogens
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    Chapter 6 Foodborne Viruses
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    Chapter 7 Safety of Produce
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    Chapter 8 Safety of Fruit, Nut, and Berry Products
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    Chapter 9 Safety of Dairy Products
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    Chapter 10 Safety of Meat Products
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    Chapter 11 Safety of Fish and Seafood Products
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    Chapter 12 Food Risk Analysis
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    Chapter 13 Interventions to Inhibit or Inactivate Bacterial Pathogens in Foods
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    Chapter 14 Food Regulation in the United States
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    Chapter 15 Role of Different Regulatory Agencies in the United States
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    Chapter 16 Food Safety Resources
Attention for Chapter 9: Safety of Dairy Products
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Citations

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22 Dimensions

Readers on

mendeley
3 Mendeley
Summary Dimensions citations
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Chapter title
Safety of Dairy Products
Chapter number 9
Book title
Microbial Food Safety
Published by
Springer, New York, NY, January 2012
DOI 10.1007/978-1-4614-1177-2_9
Book ISBNs
978-1-4614-1176-5, 978-1-4614-1177-2
Authors

Elliot T. Ryser, Ryser, Elliot T.

View on publisher site
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 3 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 3 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 1 33%
Unknown 2 67%
Readers by discipline Count As %
Agricultural and Biological Sciences 1 33%
Unknown 2 67%

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