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Ramanathan, N.

Food microbiology / N. Ramanathan - New Delhi : NIPA, 2018. - 278 p.

1. Basic Principles of Food Microbiology 2. Food Preservation 3. Food Safety and Quality Management 4. Fermented Food Products 5. Dairy Microbiology 6. Microbial Foods (SCP) and FOOD Chemicals 7. Mushrooms Cultivation 8. Microbial Enzymes 9. Contamination and Spoilage of Foods 10. Contamination, Preservation and Spoilage of Cereals and Cereal Products, Sugar and Sugar Products 11. Contamination, Prerservation and Spoilage of Fruits and Vegetables 12. Contamination, Preservation and Spoilage of Meat and Meat Products 13. Contamination, Preservation and Spoilage of Fish and Sea Foods 14. Contamination, Preservation and Spoilage of Eggs and Poultry 15. Contamination, Preservation and Spoilage of Milk and Milk Products 16. Contamination, Preservation and Spoilage of Canned Foods & Bottled Beverages 17. Food Poisoning 18. Mycotoxins 19. Genetically Modified Foods 20. Experiments in Food and Dairy Microbiology

ISBN: 9789386546661

Subjects--Topical Terms:
Food--Microbiology

Dewey Class. No.: 664.001579 / RAM