Contents Front Matter
Index
List of sources
Preface
Cap 1 Fermented Foods
Cap 2 Why fermented foods
Cap 3 HACCP System
Cap 4 Chemical Hazards
Cap 5 Toxins
Cap 6 Biogenic amines and more
Cap 7 Bacteria
Cap 8 Viruses
Cap 9 Parasites
Cap 10 Biotechnology
Cap 12 Practical Applications
