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Food Safety

Overview of attention for book
Cover of 'Food Safety'

Table of Contents

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    Book Overview
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    Chapter 1 Methods of Food Preservation
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    Chapter 2 The Challenge of Mycotoxins
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    Chapter 3 Preventive Measures for Food Safety
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    Chapter 4 Packaging
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    Chapter 5 Haccp in the Cheese Manufacturing Process, a Case Study
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    Chapter 6 Genetically Modified Organisms and Food Safety
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    Chapter 7 Nutritional Strategies Targeting the Beneficial Modulation of the Intestinal Microflora with Relevance to Food Safety: The Role of Probiotics and Prebiotics
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    Chapter 8 Exploitation of Microorganisms by the Food and Beverage Industry
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    Chapter 9 Pathogenic, Commensal and Beneficial Microorganisms in Foods
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    Chapter 10 Foodborne Viruses: An Emerging Risk to Health
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    Chapter 11 Safety Models: HACCP and Risk Assessment
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    Chapter 12 Application of Haccp in Small Food Businesses
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    Chapter 13 Cleaning and Disinfection Procedures in the Food Industry General Aspects and Practical Applications
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    Chapter 14 Ensuring Biosafety Through Monitoring of Gmo in Food With Modern Analytical Techniques, a Case Study
Attention for Chapter 10: Foodborne Viruses: An Emerging Risk to Health
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Citations

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Readers on

mendeley
8 Mendeley
Summary Dimensions citations
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Chapter title
Foodborne Viruses: An Emerging Risk to Health
Chapter number 10
Book title
Food Safety
Published by
Springer, Boston, MA, January 2007
DOI 10.1007/978-0-387-33957-3_10
Book ISBNs
978-0-387-33509-4, 978-0-387-33957-3
Authors

Leen Baert, Mieke Uyttendaele, Johan Debevere

View on publisher site
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 8 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 8 100%

Demographic breakdown

Readers by professional status Count As %
Researcher 3 38%
Student > Master 2 25%
Student > Doctoral Student 1 13%
Unknown 2 25%
Readers by discipline Count As %
Agricultural and Biological Sciences 4 50%
Biochemistry, Genetics and Molecular Biology 1 13%
Chemical Engineering 1 13%
Unknown 2 25%

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