Food Microbiology
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Item type | Current library | Call number | Status | Date due | Barcode |
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CDST Pookode | 664.001 579 FRA/FO (Browse shelf(Opens below)) | Available | DST144 | |
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CDST Pookode | 664.001 579 FRA/FO (Browse shelf(Opens below)) | Available | DST143 |
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664.001 579 DSU/EN.2 Encyclopaedia of food microbiology and food processing | 664.001 579 DSU/EN.3 Encyclopaedia of food microbiology and food processing | 664.001 579 FOS/FO Food Microbiology | 664.001 579 FRA/FO Food Microbiology | 664.001 579 FRA/FO Food Microbiology | 664.001 579 KHE/FO Food Microbiology | 664.001 579 SIN/FO Food Microbiology |
Part One: Food and Microorganisms
Food as a Substrate for Microorganisms
Microorganisms Important in Food Microbiology
Contamination of Foods
General Principles Underlying Spoilage: Chemical Changes
Part Two: Principles of Food Preservation
General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions
Preservation by Use of High Temperatures
Preservation by use of Low Temperatures
Preservation by Food Additives
Preservation by Radiation
Part Three: Contamination, Preservation and Spoilage of Different Kinds of Foods
Contamination, Preservation and Spoilage of Cereals and Cereal Products
Contamination, Preservation and Spoilage of Sugars and Sugar Products
Contamination, Preservation and Spoilage of Vegetables and Fruit
Contamination, Preservation and Spoilage of Meats and Meat Products
Contamination, Preservation and Spoilage of Fish and other Sea-foods
Contamination, Preservation and Spoilage of Eggs
Contamination, Preservation and Spoilage of Poultry
Contamination, Preservation and Spoilage of Milk and Milk Products
Spoilage of Heated Canned Foods
Miscellaneous Foods
Part Four: Foods and Enzymes Produced by Microorganisms
Production of Cultures for Food Fermentations
Food Fermentations
Foods and Enzymes from Microorganisms
Part Five: Foods in Relation to Disease Food-borne Illness: Bacterial Food-Borne Poisonings, Infections and Intoxications - Non bacterial
Investigation of Food-Borne Disease Outbreaks
Part Six: Food Sanitation, Control and Inspection
Microbiology in Food Sanitation
Food Control
Appendix A: Nomenclature Appendix B: International Microbiological Specifications
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