MARC details
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| fixed length control field |
02622nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
CUTN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20201005112926.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
201005b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9789386546661 |
| 041 ## - LANGUAGE CODE |
|---|
| Language |
English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Classification number |
664.001579 |
| Item number |
RAM |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ramanathan, N. |
| 245 ## - TITLE STATEMENT |
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| Title |
Food Microbiology / |
| Statement of responsibility, etc |
N. Ramanathan |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
New Delhi : |
| Other physical details |
New India Publishing Agency, |
| Dimensions |
2018. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Title |
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 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Food microbiology is a branch of applied microbiology and the scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. We now live in a period of world¬wide food crisis, a food saved is a food produced. The book embodies twenty chapters covering the types and sources of microorganisms in food, factors influencing microbial growth in foods; Preservation of food by high temperature, low temperature, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging; Food safety and quality management, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes. Bacterial food poisoning, mycotoxin and impact of genetically modified foods with descriptive and objective questions. In addition, procedures for fifteen practical experiments in food and dairy microbiology and glossary are included. The overall objective of this book on 'Food Microbiology' is to bring together information on different areas of food microbiology in a single source. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food microbiology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Products |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
General Books |
