000			02163nam a22001697a 4500
020			_a9781252062513
082			_a664.001 579 _bFRA/FO
100			_aFrazier, William C
245			_aFood Microbiology
250			_a5
260			_aNEW DELHI _bMc Graw Hill _c2014
300			_a492p.
520			_aPart 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
650			_aDairy Processing
700			_aWesthoff, Dennis C
942			_cBK
999			_c12220 _d12219