Library

James M. Jay; M.J. Loessner, D.A. Golden
Modern food microbiology (seventh edition)

Clive de W. Blackburn (ed.)
Food spoilage microorganisms.

Marianne D. Miliotis, Jeffrey W. Bier (eds.)
International handbook of foodborne pathogens.

Ronald G. Labbé, Santos García
Guide to foodborne pathogens.

Andreas H. W. Hauschild, Karen L. Dodds
Clostridium botulinum. Ecology and control in foods.

Elliot T. Ryser, Elmer H. Marth
Listeria, listeriosis and food safety.

Chris Bell, Alec Kyriakides
Listeria - A practical approach to the organism and its control in foods.

R.A. Samson, E.S. Hoekstra, J.C. Frisvad
Introduction to food- and airborne fungi.

Sagar M. Goyal
Viruses in foods.

P. Michael Davidson, John N. Sofos, A. L. Branen
Antimicrobials in food.

Kees van der Heijden, Maged Younes, Lawrence Fishbein, Sanford Miller
International food safety handbook.

Ahmed E. Yousef, Vijay K. Juneja
Microbial stress adaptation and food safety.

R. Steele
Understanding and measuring the shelf-life of food.

Peter Zeuthen, Leif Bøgh-Sørensen
Food preservation techniques.

Erich Lück, Martin Jager
Antimicrobial food additives. Characteristics, uses, effects.

Sibel Roller
Natural antimicrobials for the minimal processing of foods.

A.S. Naidu
Natural food antimicrobial systems.

M. Shafiur Rahman
Handbook of food preservation.

N.J. Russel, G. W. Gould
Food preservatives.

Barbara M. Lund, Tony C. Baird-Parker, Grahame W. Gould
The microbilogical safety and quality of food (vol. I, II).

N.A. Michael Eskin, David S. Robinson
Food shelf life stability. Chemical, biochemical and microbiological changes.

Dominic Man, Adrian Jones
Shelf-life evaluation of foods.

Alan H. Varnam, Jane P. Sutherland
Meat and meat products. Technology, chemistry and microbiology.

John S. Novak, Gerald M. Sapers, Vijay K. Junejua
Microbial safety of minimally processed foods.

H. Allan Bremner
Safety and quality issues in fish processing.

B.A. Law
Microbiology and biochemistry of cheese and fermented milk.

Richard K. Robinson
Dairy microbiology handbook: The microbiology of milk and milk products.

Edwin N. Frankel
Antioxidants in food and biology, facts and biology 

Edwin N. Frankel
Lipid oxidation

J.C. Allen, R.J. Hamilton
Rancidity in foods

International Food Information Service
Dictionary of food science and technology.

Paul Singleton, Diana Sainsbury
Dictionary of microbiology and molecular biology.

Ronald M. Atlas
Handbook of microbiological media for the examination of food.