Explore Books on
intoxications alimentaires

The science of food

By P. M. Gaman,K B Sherrington

Toxins and Other Harmful Compounds in Foods

By A. Witczak,Zdzislaw Sikorski

Laboratory Models for Foodborne Infections

By Dongyou Liu

Ensuring Safe Food

By Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine and National Research Council

Foodborne infections and intoxications

By Hans Riemann,Dean O. Cliver

Toxine

By Robin Cook

Foodborne diseases

By Dean O. Cliver

Food Chemical Sensitive

By Robert Buist

Food Chemical Sensitivity

By Robert Buist

Toxicity of pure foods

By Eldon M. Boyd

Moulds, toxins, and food

By Claude Moreau

Toxin and Chromosome 6

By Robin Cook

A Table Sans Risque

By Ader Jacobsen

Foodborne Disease Handbook, Volume 3

By Y.H. Hui

44 Ways to Poison Your Customer

By Malcolm Newell

An essay on entozoa

By Edward Van Cortlandt

Escherichia coli O157:H7 et d'autres E. coli vérotoxigènes dans les aliments : les actes de l'Atelier sur les méthodes permettant d'isoler Escherichia coli O157:H7 et d'autres E. coli vérotoxigènes dans les aliments, le 18-19 mars 1991 à Ottawa, Canada

By Atelier sur les méthodes permettant d'isoler Escherichia Coli O157 (H7 et d'autres E. Coli vérotoxigènes dans les aliments (1991 Ottawa, Ont.)

The bacteriology of swelled canned sardines

By W. Sadler

Food Hazards and Food Hygiene

By Seema Yadav

Microbiology of foods

By John Clifton Ayres

The Prevention of Food Poisoning

By Jill Trickett

Food poisoning

By Anthony T. Tu

An evaluation of the role of microbiological criteria for foods and food ingredients

By National Research Council (U.S.). Food Protection Committee. Subcommittee on Microbiological Criteria.

Aflatoxins and human health

By Ivana Dvořáčková