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Biographie et livres de Maria Rosaria Corbo

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Prof. Maria Rosaria Corbo is Associate Professor of Microbiology; she gained an MSc in Biology in the University of Bari (Italy) and a PhD in Food Biotechnology in the University of Foggia. Her research topics covers a wide range in food microbiology (minimally processed foods, fermented meat and fish, fermented vegetables, natural antimicrobials, homogenization and ultrasound as tools for food preservation, predictive microbiology); she is the author of c. 200 papers.
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Téléchargez le livre :  The Microbiological Quality of Food
The Microbiological Quality of Food

Antonio Bevilacqua , Maria Rosaria Corbo , Milena Sinigaglia


Woodhead Publishing

2024-10-25

epub sans DRM

The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage.The book addresses traditional spoilers (filamentous fungi,...

232,10

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Télécharger le livre :  Starter Cultures in Food Production
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food...

Editeur : Wiley-Blackwell
Parution : 2017-02-27
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190,90

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Télécharger le livre :  The Microbiological Quality of Food
The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they...

Editeur : Woodhead Publishing
Parution : 2016-12-01
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189,90

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