Food Microbiology / (Record no. 192051)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01414ckm a22003613a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9788123928296 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CUS |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.001579 |
| Item number | FOS/F |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Foster, Wm |
| 245 10 - TITLE STATEMENT | |
| Title | Food Microbiology / |
| Statement of responsibility, etc. | Wm Foster |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | New Delhi ; |
| Name of publisher, distributor, etc. | CBS |
| Date of publication, distribution, etc. | 2016. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 540 p. |
| 500 ## - GENERAL NOTE | |
| General note | Title from item. |
| 500 ## - GENERAL NOTE | |
| General note | Forms part of the Artist poster filing series (Library of Congress) |
| 500 ## - GENERAL NOTE | |
| General note | Promotional goal: U.S. K9. 1896 |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | SECTION I<br/>Food and Micro-organisms<br/>1. Basic Concepts of Food Microbiology<br/>2. Importance of Micro-organisms in Food Microbiology<br/>3. Contamination of Foods<br/>4. Food Spoilage During Chemical Changes Caused by,Micro-organisms<br/>SECTION II <br/>Principles of Food Preservation<br/>5. General Principles of Food Preservation<br/>6. Preservation by Use of Low Temperature<br/>7. Preservation by Use of High Temperature<br/>8. Preservation by Drying<br/>9. Preservation by Radiation<br/>10. Preservation by Food Additives<br/>SECTION III<br/>Contamination, Preservation and Spoilage of Various Foods<br/>11. Contamination, Preservation and Spoilage of Vegetables and Fruits<br/>12. Contamination, Preservation and Spoilage of Fish and Meat<br/>13. Contamination, Preservation and Spoilage of Eggs<br/>14. Contamination, Preservation and Spoilage of Milk Products<br/>15. Spoilage of Heated Canned Foods<br/>16. Miscellaneous Foods<br/>SECTION IV <br/>Food and Enzymes Produced by Micro-organisms<br/>17. Production of Cultures for Food Fermentations<br/>18. Fermented and Microbial Foods<br/>19. Miscellaneous Fermented Food Products<br/>20. Food and Enzymes from Micro-organisms<br/><br/>SECTION <br/>Foods in Relation to Disease<br/>21. Bacterial Agents of Foodbome Illness<br/>22. Nonbacterial Agents of Foodbome Illness<br/>23. Investigation of Foodbome Disease Outbreaks<br/>SECTION VI <br/>Food Sanitation and Public Health<br/>24. Microbiology in Food Sanitation<br/>25. Food Control |
| 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 | Source of acquisition | Cost, normal purchase price | 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 | 22/05/2017 | Today & Tomorrow`s Printer and Publishers | 396.00 | 664.001579 FOS/F | 45511 | 10/02/2020 | 10/02/2020 | General Books Science Library | Books For SU Science Library |