TY  - BOOK
AU  - Frazier, William C
AU  - Westhoff, Dennis C
TI  - Food Microbiology
SN  - 9781252062513
U1  - 664.001 579 
PY  - 2014///
CY  - NEW DELHI
PB  - Mc Graw Hill
KW  - Dairy Processing
N2  - 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
ER  -