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http://dx.doi.org/10.1201/9781420031850
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Front MatterAbstract - Hi-Res PDF (92 KB) - PDF w/links (93 KB)
Chapter 1. Microbial Safety of Bakery ProductsJames P. Smith, Daphne Phillips Daifas, Wassim El-Khoury, John W. AustinAbstract - Hi-Res PDF (183 KB) - PDF w/links (214 KB)
Chapter 2. Concerns with Minimal Processing in Apple, Citrus, and Vegetable ProductsKathleen T. Rajkowski, Elizabeth A. BaldwinAbstract - Hi-Res PDF (121 KB) - PDF w/links (145 KB)
Chapter 3. The Microbial Safety of Minimally Processed Seafood with Respect to Listeria monocytogenesAdam D. Hoffman, Kenneth L. Gall, Martin WiedmannAbstract - Hi-Res PDF (143 KB) - PDF w/links (160 KB)
Chapter 4. Fate of Clostridium Perfringens in Cook–Chill FoodsAbstract - Hi-Res PDF (2537 KB) - PDF w/links (459 KB)
Chapter 5. Sous-Vide Processed FoodsAbstract - Hi-Res PDF (266 KB) - PDF w/links (286 KB)
Chapter 6. HACCP and Regulations Applied to Minimally Processed FoodsO. Peter Snyder JrAbstract - Hi-Res PDF (386 KB) - PDF w/links (387 KB)
Chapter 7. Rapid Methods for Microbial Detection in Minimally Processed FoodsKarl R. MatthewsAbstract - Hi-Res PDF (79 KB) - PDF w/links (88 KB)
Chapter 8. Quantitative Risk Assessment of Minimally Processed FoodsSiobain Duffy, Yuhuan Chen, Donald W. SchaffnerAbstract - Hi-Res PDF (385 KB) - PDF w/links (255 KB)
Chapter 9. Microbial Safety during Nonthermal Preservation of FoodsGaurav TewariAbstract - Hi-Res PDF (149 KB) - PDF w/links (188 KB)
Chapter 10. Modified Atmosphere Packaging for Shelf-Life ExtensionJames T. C. YuanAbstract - Hi-Res PDF (179 KB) - PDF w/links (171 KB)
Chapter 11. Washing and Sanitizing Raw Materials for Minimally Processed Fruit and Vegetable ProductsAbstract - Hi-Res PDF (2241 KB) - PDF w/links (341 KB)
Chapter 12. Microbial Safety, Quality, and Sensory Aspects of Fresh-Cut Fruits and VegetablesHong Zhuang, M. Margaret Barth, Thomas R. HankinsonAbstract - Hi-Res PDF (175 KB) - PDF w/links (191 KB)
Chapter 13. Irradiation of Fresh and Minimally Processed Fruits, Vegetables, and JuicesBrendan A. NiemiraAbstract - Hi-Res PDF (140 KB) - PDF w/links (159 KB)
Chapter 14. Irradiation of Minimally Processed MeatsChristopher H. SommersAbstract - Hi-Res PDF (112 KB) - PDF w/links (132 KB)
Chapter 15. Biological Control of Minimally Processed Fruits and VegetablesBritta Leverentz, Wojciech Janisiewicz, William S. ConwayAbstract - Hi-Res PDF (95 KB) - PDF w/links (116 KB)
