Food microbiology / (Record no. 145498)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00338nam a2200133Ia 4500 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CUS |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 576.163 |
| Item number | FRA/F |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Frazier, William C. |
| 245 #0 - TITLE STATEMENT | |
| Title | Food microbiology / |
| Statement of responsibility, etc. | William C. Frazier |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 4th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | New Delhi: |
| Name of publisher, distributor, etc. | Tata McGraw Hill, |
| Date of publication, distribution, etc. | 2008. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 539 p. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | PART 1 FOOD AND MICROORGANISMS<br/>1. Food as a Substrate for Microorganisms<br/>2. Microorganisms important in Food Microbiology<br/>3. Contamination of Foods<br/>4. General Principles Underlying Spoilage : Chemical Changes Caused by Microorganisms<br/><br/>PART 2 PRINCIPLES OF FOOD PRESERVATION<br/>5. General Principles of Food Preservation : Asepsis, Removal, Anaerobic Conditions<br/>6. Preservation by Use of High Temperatures<br/>7. Preservation by Use of Low Temperatures<br/>8. Preservation by Drying<br/>9. Preservation by Food Additives<br/>10. Preservation by Radiation<br/><br/>PART 3 CONTAMINATION, PRESERVATION, AND SPOILAGE OF DIFFERENT KINDS OF FOODS<br/>11. Contamination, Preservation, and Spoilage of Cereals and Cereal Products<br/>12. Contamination, Preservation, and Spoilage of Sugars and Sugar Products<br/>13. Contamination, Preservation, and Spoilage of Vegetables and Fruits<br/>14. Contamination, Preservation, and Spoilage of Meats and Meat Products<br/>15. Contamination, Preservation, and Spoilage of Fish and Other Seafoods<br/>16. Contamination, Preservation, and Spoilage of Eggs<br/>17. Contamination, Preservation, and Spoilage of Poultry<br/>18. Contamination, Preservation, and Spoilage of Milk and Milk Products<br/>19. Spoilage of Heated Canned Foods<br/>20. Miscellaneous Foods<br/><br/>PART 4 FOODS AND ENZYMES PRODUCED BY MICROORGANISMS<br/>21. Production of Cultures for Food Fermentations<br/>22. Food Fermentations<br/>23. Foods and Enzymes from Microorganisms<br/><br/>PART 5 FOODS IN RELATION TO DISEASE<br/>24. Food-borne illness: Bacterial<br/>25. Food-borne Poisonings, Infections, and Intoxications : Nonbacterial<br/>26. Investigation of Food-borne Disease Outbreaks<br/><br/>PART 6 FOOD SANITATION, CONTROL, AND INSPECTION<br/>27 Microbiology In Food Sanitation<br/>28. Food Control<br/> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | General Books Science Library |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Full call number | Accession number | Date last seen | Date last checked out | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Science Library, Sikkim University | Science Library, Sikkim University | Science Library General Section | 28/08/2016 | 576.163 FRA/F | P00125 | 07/02/2020 | 07/02/2020 | General Books Science Library | Books For SU Science Library |