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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.
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).
Pages in category "Microbiology journals" The following 94 pages are in this category, out of 94 total. ... International Journal of Food Microbiology;
The Annual Review of Microbiology is a peer-reviewed academic journal that publishes review articles about microbiology. It was first published in 1947 as the third journal title released by Annual Reviews. It covers significant developments in the field of microbiology, including the study of bacteria, archaea, viruses, and unicellular eukaryotes.
Microorganisms is a peer-reviewed open-access scientific journal that covers various areas of microbiological research, including microbial taxonomy, molecular biology, genetics, and ecology. It is published by MDPI and was established in 2013.
Antonie van Leeuwenhoek is a peer-reviewed scientific journal covering microbiology published by Springer Science+Business Media. The journal was established in 1934 and is published monthly. The editor-in-chief is Mike Jetten. The journal is named after Antonie van Leeuwenhoek, considered the father of microbiology.
A food safety expert weighs in on flour bugs, also known as weevils, that can infest your pantry after one TikToker found her flour infested with the crawlers.
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 ...