Explore Books on
microbial contamination

Microbial limit and bioburden tests

By Lucia Clontz

Food safety

By John W. Harman

The produce contamination problem

By Karl R. Matthews

Mars sample handling protocol workshop series

By Mars Sample Handling Protocol Workshop Series (2001 San Diego, Calif.)

Cle Elum-Roslyn High School, Cle Elum, Washington

By National Institute for Occupational Safety and Health.

Contamination control in practice

By Matts Ramstorp

Microbiological Corrosion of Buildings

By Rafał L. Górny

Review and Assessment of Planetary Protection Policy Development Processes

By National Academies of Sciences, Engineering, and Medicine,Division on Engineering and Physical Sciences,Space Studies Board,Committee on the Review of Planetary Protection Policy Development Processes

Antimicrobial/Anti-Infective Materials

By Samuel P. Sawan

Microbial quality assurance in cosmetics, toiletries and non-sterile pharmaceuticals

By R. Baird,Sally F. Bloomfield

Biological risk engineering handbook

By Martha J. Boss,Dennis W. Day

National Labor Relations Board, John Weld Peck Federal Building, Cincinnati, Ohio

By National Institute for Occupational Safety and Health.

Contamination of electronic assemblies

By Michael Pecht

Remington Arms Company, Inc., Ilion, New York

By Douglas Trout

Microbial contamination control facilities

By Robert S. Runkle

Determination of human pathogen profiles in food by quality assured microbial assays

By Research Coordination Meeting (2002 Mexico City, Mexico)

Preventing the Forward Contamination of Mars

By National Research Council (US)

Handbook of contamination control in microelectronics

By Donald L. Tolliver

Preservation and Protection of Library Collections

By Bogdan Zerek

Viruses in food and water

By Nigel B. Cook

Microbes in the marine industry

By E. C. Hill

Microbiology for the analytical chemist

By R. K. Dart

Guide to minimize microbial food safety hazards for fresh fruits and vegetables

By Center for Food Safety and Applied Nutrition (U.S.)

Guía para reducir al mínimo el riesgo microbiano en los alimentos, en el caso de frutas y vegetales frescos

By Center for Food Safety and Applied Nutrition (U.S.)