Modern Food Microbiology / (Record no. 42809)

MARC details
000 -LEADER
fixed length control field 01540nam a22001937a 4500
003 - CONTROL NUMBER IDENTIFIER
control field CUTN
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240216164655.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240216b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781639873722
041 ## - LANGUAGE CODE
Language English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.001
Item number HAW
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Hawkins, Ralph.
245 ## - TITLE STATEMENT
Title Modern Food Microbiology /
Statement of responsibility, etc Ralph Hawkins
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc NY :
Name of publisher, distributor, etc Murphy & Moore Publishing,
Date of publication, distribution, etc 2022.
300 ## - PHYSICAL DESCRIPTION
Extent 234hbk.:
Other physical details ill.:
520 ## - SUMMARY, ETC.
Summary, etc The branch of biology which deals with the microorganisms responsible for inhibiting, creating and contaminating food is called food microbiology. It focuses on the microbes and pathogens responsible for food spoilage, diseases, and production of fermented foods like cheese, beer, yoghurt, bread and wine. Depending upon their application, bacteria studied under this discipline can be classified into lactic acid bacteria, acetic acid bacteria, proteolytic bacteria, lipolytic bacteria, saccharolytic bacteria, etc. The major areas of research under food microbiology are food safety, food testing and fermentation. The development of biopolymers such as Alginate and Poly-γ-glutamic acid is also undertaken this discipline. This book presents the complex subject of food microbiology in the most comprehensible and easy to understand language. Some of the diverse topics covered herein address the varied branches that fall under this category. The readers would gain knowledge that would broaden their perspective about modern food microbiology.
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Department Name Microbiology
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type General Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Location Shelving location Date of Cataloging Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Dewey Decimal Classification     Non-fiction CUTN Central Library CUTN Central Library Medicine, Technology & Management 16/02/2024   664.001 HAW 48353 16/02/2024 16/02/2024 General Books