Food Microbiology-5th Edition

Food Microbiology-5th Edition

Food Microbiology-5th Edition

Food Microbiology 5th Edition, authored by William C. Frazier and Dennis C. Westoff, gives all the coverage that you will...

  • ISBN: 9781259062513
  • Availability: In Stock
  • Author William C. Frazier , Dennis C. Westhoff
  • Publisher Tata Mcgraw Hill Publishing Co Ltd
  • Binding Paperback
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Food Microbiology 5th Edition, authored by William C. Frazier and Dennis C. Westoff, gives all the coverage that you will need in the subject in terms of content span and depth. It is useful for both undergraduates and postgraduates. The information in this book is given in an easy to understand, simple and coherent approach.

About Tata McGraw Hill Education

Tata McGraw Hill Education is a provider of educational books. They have marketed books on education content like 1000 Plus Questions on Indian Polity: General Studies for Civil Services Preliminary Examination (Paper - 1) 1st Edition, UGC NET Paper I 1st Edition, JEE Main 2013: Mathematics Crash Course 1st Edition and JEE Main 2013: Chemistry Crash Course 1st Edition.

M.H.E (McGraw Hill Education) was founded in 1970. They have since been providers of books, in both printed and digital format, for the purpose of education and higher learning.

Table of Contents

Part One: Food and Microorganisms

1.  Food as a Substrate for Microorganisms
2.  Microorganisms Important in Food Microbiology
3.  Contamination of Foods 
4.  General Principles Underlying Spoilage: Chemical Changes

Part Two: Principles of Food Preservation
5.  General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions 
6.  Preservation by Use of High Temperatures 
7.  Preservation by use of Low Temperatures 
8.  Preservation by
9.  Preservation by Food Additives 
10.  Preservation by Radiation 

Part Three: Contamination, Preservation and Spoilage of
Different Kinds of Foods
11.  Contamination, Preservation and Spoilage of Cereals and Cereal Products 
12.  Contamination, Preservation and Spoilage of Sugars and Sugar Products
13.  Contamination, Preservation and Spoilage of Vegetables and Fruit 
14.  Contamination, Preservation and Spoilage of Meats and Meat Products
15.   Contamination, Preservation and Spoilage of Fish and Other Seafoods  

16.  Contamination, Preservation and Spoilage of Eggs 
17.  Contamination, Preservation and Spoilage of Poultry 
18.  Contamination, Preservation and Spoilage of Milk and Milk Products
19.  Spoilage of Heated Canned Foods 
20.  Miscellaneous Foods 

Part Four:  Foods and Enzymes Produced by Microorganisms
21.  Production of Cultures for Food Fermentations 
22.  Food Fermentations 
23.  Foods and Enzymes from Microorganisms 

Part Five:  Foods in Relation to Disease
Food-borne Illness: Bacterial 
Food-Borne Poisonings, Infections and Intoxications: Nonbacterial
26.  Investigation of Food-Borne Disease Outbreaks

Part Six:  Food Sanitation, Control and Inspection
27. Microbiology in Food Sanitation
28. Food Control
Appendix A: Nomenclature 
Appendix B: International Microbiological Specifications

 
ISBN 9781259062513
Langauage English
Pages 512
Publisher Tata Mcgraw Hill Publishing Co Ltd
Binding Paperback

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