000			01395nam a22001937a 4500
003			CUTN
005			20230519155331.0
008			230519b |||||||| |||| 00| 0 eng d
020			_a9789386546661
041			_aEnglish
082			_223 _a664.001579 _bRAM
100			_aRamanathan, N.
245			_aFood microbiology / _cN. Ramanathan
260			_aNew Delhi : _bNIPA, _c2018.
300			_a278 p.
505			_a1. 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
650			_aFood--Microbiology
942			_2ddc _cBOOKS
999			_c38751 _d38751