Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Zusatztext

Presents risk assessment tools such as predictive microbiology software tools and the food safety objective concept Describes the main mechanisms involved in microbial and physical-chemical deterioration of vegetable-base products and how they can described mathematically Introduces new preservation and packaging methods, rapid analytical methods for quality determination based on chemometrics applications, and quantitative methods that could be implemented for microbial  and toxicological risk assessment in vegetable products

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