ana allende
Research Group on Quality and Safety of Plant Foods, CEBAS-CSIC
Spain
- Frontiers in Sustainable Food Systems
- Sustainable Food Processing
- Research Topics
- Microbiological Risks in Food Processing
Microbiological Risks in Food Processing
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36 Authors
anahí levario-gómez
Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua
Mexico
andrew c. micchichi
Department of Food Science, Center for Food Safety, University of Arkansas
United States
aurelio lópez-malo
Escuela de Ingeniería, Universidad De Las Américas Puebla
Mexico
avelino alvarez-ordóñez
Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León
Spain
carl j. knueven
Jones-Hamilton Co.
United States
carlos enrique ochoa-velasco
Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla
Mexico
dale r. thompson
Department of Computer Science and Computer Engineering, University of Arkansas
United States
david c. bean
School of Science, Psychology and Sport, Federation University Australia
Australia
david w. wareham
Antimicrobial Research Group, Centre for Immunobiology, Blizard Institute, Barts and The London School of Medicine and Dentistry, Queen Mary University of London
United Kingdom
edel stone
Teagasc Food Research Centre
Ireland
francisco lópez-gálvez
Research Group on Quality and Safety of Plant Foods, CEBAS-CSIC
Spain
Published in
Frontiers in Sustainable Food Systems
- Sustainable Food Processing
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- 30kTopic views
- 24kArticle views
- 4,939Article downloads