Overview
- Written by a multidisciplinary team of experts
- Discusses chemical risks in food products from the viewpoint of microbiology
- Addresses experts from various disciplines: chemists, microbiologists, food technologists, medical professionals and veterinarians
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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Table of contents (4 chapters)
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Bibliographic Information
Book Title: Microbial Toxins and Related Contamination in the Food Industry
Authors: Gabriella Caruso, Giorgia Caruso, Pasqualina Laganà Laganà, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne, … Francesco Mazzù
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-319-20559-5
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2015
Softcover ISBN: 978-3-319-20558-8Published: 10 July 2015
eBook ISBN: 978-3-319-20559-5Published: 29 June 2015
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 101
Number of Illustrations: 8 b/w illustrations, 3 illustrations in colour
Topics: Food Science, Microbiology, Medical Microbiology, Applied Microbiology, Quality Control, Reliability, Safety and Risk