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The International Journal of Food Microbiology is a peer-reviewed scientific journal publishing research papers, short communications, review articles, and book reviews in area of food microbiology and relates fields of mycology, bacteriology, virology, parasitology, and immunology.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Pages in category "Microbiology journals" The following 94 pages are in this category, out of 94 total. ... International Journal of Food Microbiology;
Fermentation (food) Food microbiology; References This page was last edited on 11 December 2024 ... This page was last edited on 11 December 2024, at 08:10 (UTC).
Microbiology Spectrum is a peer-reviewed scientific journal published by the American Society for Microbiology.Topics the journal covers include: archaea, food microbiology, bacterial genetics, cell biology, physiology, clinical microbiology, environmental microbiology, ecology, eukaryotic microbes, genomics, computational and synthetic microbiology, immunology, pathogenesis, and virology.
The Nature Partner Journals series, abbreviated npj, is a series of online-only, open access, journals. It was launched in April 2014 with three journals: npj Primary Care Respiratory Medicine, npj Biofilms and Microbiomes, and npj Schizophrenia.
Foods is a peer-reviewed scientific journal covering various aspects of food science.It is published by MDPI and was established in 2012. The editor-in-chief is Arun K. Bhunia (Purdue University).
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