Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat by Dela Fuente, Ma. Cecilia A.

Microbiologically safe foods

Process-induced food toxicants occurrence, formation, mitigation, and health risks by Stadler, Richard H.

Microbiologically safe foods

Available for UP System via Wiley

Smart packaging technologies for fast moving consumer goods by Kerry, Joseph

Food biodeterioration and preservation

Smart packaging technologies for fast moving consumer goods

Available for UP System via Wiley Online Library.

Philippine fermented foods principles and technology by Sanchez, Priscilla C.

Advances in thermal and non-thermal food preservation

Handbook of food preservation

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