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Micro-Organisms in Foods 6

Overview of attention for book
Cover of 'Micro-Organisms in Foods 6'

Table of Contents

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    Book Overview
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    Chapter 1 Meat and meat products
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    Chapter 2 Poultry products
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    Chapter 3 Fish and fish products
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    Chapter 4 Feeds and pet foods
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    Chapter 5 Vegetables and vegetable products
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    Chapter 6 Fruits and fruit products
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    Chapter 7 Spices, dry soups, and oriental flavorings
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    Chapter 8 Cereals and cereal products
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    Chapter 9 Nuts, oilseeds, and dried legumes
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    Chapter 10 Cocoa, chocolate, and confectionery
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    Chapter 11 Oil- and fat-based foods
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    Chapter 12 Sugar, syrups, and honey
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    Chapter 13 Soft drinks, fruit juices, concentrates, and fruit preserves
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    Chapter 14 Water
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    Chapter 15 Eggs and egg products
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    Chapter 16 Milk and dairy products
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    Chapter 17 Fermented beverages
Attention for Chapter 14: Water
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Citations

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Chapter title
Water
Chapter number 14
Book title
Micro-Organisms in Foods 6
Published by
Springer, Boston, MA, January 2005
DOI 10.1007/0-387-28801-5_14
Book ISBNs
978-0-306-48675-3, 978-0-387-28801-7
Authors

T. A. Roberts{roJoint Chairman}, J.-L. Cordier, L. Gram, R. B. Tompkin, J. I. Pitt{roJoint Chairman}, L. G. M. Gorris, K. M. J. Swanson, Roberts{roJoint Chairman}, T. A., Cordier, J.-L., Gram, L., Tompkin, R. B., Pitt{roJoint Chairman}, J. I., Gorris, L. G. M., Swanson, K. M. J.

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 1 Mendeley reader of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 1 100%

Demographic breakdown

Readers by professional status Count As %
Professor 1 100%
Readers by discipline Count As %
Agricultural and Biological Sciences 1 100%

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