Frazier, William C. <br/><br/>
Food microbiology/ 
William C. Frazier, Dennis C. Westhoff. 
 - 4th ed. 
 - New Delhi:  Tata McGraw Hill,  2008. 
 - xvi, 539 p. :  ill. ;  23 cm. 
<br/><br/>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/><br/><label>ISBN: </label>9780070667181 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Microbiology<br/>Food Preservation
<br/><br/><label>Dewey Class. No.: </label>576.163  / FRA/F