Automated direct and indirect methods in food microbiology: A literature review
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559129609541073
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1. The HACCP concept: identification of potentially hazardous micro-organisms
2. Existing and emerging foodborne diseases
3. Hazard analysis and critical control point system
4. HACCP as applied in the USA
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3. Rapid and quantitative detection of the microbial spoilage in milk using Fourier transform infrared spectroscopy and chemometrics;The Analyst;2008
4. Comparing techniques for detecting the number of somatic cells in raw milk;European Food Research and Technology;2004-11-30
5. Rapid detection of respiringEscherichia coli O157:H7 in apple juice, milk, and ground beef by flow cytometry;Cytometry;2003-06-16
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