Food Microbiology (Record no. 12220)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02163nam a22001697a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781252062513 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.001 579 |
| Item number | FRA/FO |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Author name | Frazier, William C |
| 245 ## - TITLE STATEMENT | |
| Title | Food Microbiology |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 5 |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | NEW DELHI |
| Name of publisher | Mc Graw Hill |
| Date of publication | 2014 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 492p. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Part One: Food and Microorganisms<br/><br/> Food as a Substrate for Microorganisms<br/> Microorganisms Important in Food Microbiology<br/> Contamination of Foods<br/> General Principles Underlying Spoilage: Chemical Changes<br/><br/>Part Two: Principles of Food Preservation<br/><br/> General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions<br/> Preservation by Use of High Temperatures<br/> Preservation by use of Low Temperatures<br/> Preservation by Food Additives<br/> Preservation by Radiation<br/><br/>Part Three: Contamination, Preservation and Spoilage of Different Kinds of Foods<br/><br/> Contamination, Preservation and Spoilage of Cereals and Cereal Products<br/> Contamination, Preservation and Spoilage of Sugars and Sugar Products<br/> Contamination, Preservation and Spoilage of Vegetables and Fruit<br/> Contamination, Preservation and Spoilage of Meats and Meat Products<br/> Contamination, Preservation and Spoilage of Fish and other Sea-foods<br/> Contamination, Preservation and Spoilage of Eggs<br/> Contamination, Preservation and Spoilage of Poultry<br/> Contamination, Preservation and Spoilage of Milk and Milk Products<br/> Spoilage of Heated Canned Foods<br/> Miscellaneous Foods<br/><br/>Part Four: Foods and Enzymes Produced by Microorganisms<br/><br/> Production of Cultures for Food Fermentations<br/> Food Fermentations<br/> Foods and Enzymes from Microorganisms<br/><br/>Part Five: Foods in Relation to Disease Food-borne Illness: Bacterial Food-Borne Poisonings, Infections and Intoxications - Non bacterial<br/><br/> Investigation of Food-Borne Disease Outbreaks<br/><br/>Part Six: Food Sanitation, Control and Inspection<br/><br/> Microbiology in Food Sanitation<br/> Food Control<br/> Appendix A: Nomenclature Appendix B: International Microbiological Specifications |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject term | Dairy Processing |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Westhoff, Dennis C |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Withdrawn status | Lost status | Home library | Current library | Date acquired | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|
| CDST Pookode | CDST Pookode | 07/10/2023 | 664.001 579 FRA/FO | DST144 | Books | ||
| CDST Pookode | CDST Pookode | 07/10/2023 | 664.001 579 FRA/FO | DST143 | Books |