Food
-
-
Safe Practices for Food Processes
- Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce
- Evaluation and Definition of Potentially Hazardous Foods
- Kinetics of Microbial Inactivation for Alternative Food Processing Technologies
- Processing Parameters Needed to Control Pathogens in Cold Smoked Fish
-
-