Foodborne diseases
54 books
The science of food
Hygiene for management
Food poisoning and food hygiene
Food safety
Toxic constituents of plant foodstuffs
Our precarious habitat
On poisons in relation to medical jurisprudence and medicine
Hobbs' Food Poisoning and Food Hygiene
Food safety
Poisons of the past
Nutrition and food safety
Eating dangerously
Foodborne Outbreaks
Food Microbiology
Food safety & quality assurance
Living with change: the semantics of coping
When food kills
Eating with conscience
Spoiled
A treatise on poisons
Death in the pot!
Toxic food
Hazard analysis critical control point evaluations
Hazard Characterization for Pathogens in Food and Water. Guidelines (Microbiological Risk Assessment)
Emerging epidemics
Imported foods
Managing Food Safety Risks In The Agrifood Industries
Foodborne disease handbook
Culinary chemistry, exhibiting the scientific principles of cookery. With concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food
