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Food Microbiology / Wm Foster

By: Foster, WmMaterial type:

PicturePublication details: New Delhi ; CBS 2016Description: 540 pISBN: 9788123928296DDC classification: 664.001579

Contents:

SECTION I Food and Micro-organisms 1. Basic Concepts of Food Microbiology 2. Importance of Micro-organisms in Food Microbiology 3. Contamination of Foods 4. Food Spoilage During Chemical Changes Caused by,Micro-organisms SECTION II Principles of Food Preservation 5. General Principles of Food Preservation 6. Preservation by Use of Low Temperature 7. Preservation by Use of High Temperature 8. Preservation by Drying 9. Preservation by Radiation 10. Preservation by Food Additives SECTION III Contamination, Preservation and Spoilage of Various Foods 11. Contamination, Preservation and Spoilage of Vegetables and Fruits 12. Contamination, Preservation and Spoilage of Fish and Meat 13. Contamination, Preservation and Spoilage of Eggs 14. Contamination, Preservation and Spoilage of Milk Products 15. Spoilage of Heated Canned Foods 16. Miscellaneous Foods SECTION IV Food and Enzymes Produced by Micro-organisms 17. Production of Cultures for Food Fermentations 18. Fermented and Microbial Foods 19. Miscellaneous Fermented Food Products 20. Food and Enzymes from Micro-organisms SECTION Foods in Relation to Disease 21. Bacterial Agents of Foodbome Illness 22. Nonbacterial Agents of Foodbome Illness 23. Investigation of Foodbome Disease Outbreaks SECTION VI Food Sanitation and Public Health 24. Microbiology in Food Sanitation 25. Food Control

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode	Item holds
General Books Science Library	Science Library, Sikkim University Science Library General Section	664.001579 FOS/F (Browse shelf(Opens below))	Available	Books For SU Science Library		45511

Total holds: 0

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Forms part of the Artist poster filing series (Library of Congress)

Promotional goal: U.S. K9. 1896

SECTION I
Food and Micro-organisms
1. Basic Concepts of Food Microbiology
2. Importance of Micro-organisms in Food Microbiology
3. Contamination of Foods
4. Food Spoilage During Chemical Changes Caused by,Micro-organisms
SECTION II
Principles of Food Preservation
5. General Principles of Food Preservation
6. Preservation by Use of Low Temperature
7. Preservation by Use of High Temperature
8. Preservation by Drying
9. Preservation by Radiation
10. Preservation by Food Additives
SECTION III
Contamination, Preservation and Spoilage of Various Foods
11. Contamination, Preservation and Spoilage of Vegetables and Fruits
12. Contamination, Preservation and Spoilage of Fish and Meat
13. Contamination, Preservation and Spoilage of Eggs
14. Contamination, Preservation and Spoilage of Milk Products
15. Spoilage of Heated Canned Foods
16. Miscellaneous Foods
SECTION IV
Food and Enzymes Produced by Micro-organisms
17. Production of Cultures for Food Fermentations
18. Fermented and Microbial Foods
19. Miscellaneous Fermented Food Products
20. Food and Enzymes from Micro-organisms

SECTION
Foods in Relation to Disease
21. Bacterial Agents of Foodbome Illness
22. Nonbacterial Agents of Foodbome Illness
23. Investigation of Foodbome Disease Outbreaks
SECTION VI
Food Sanitation and Public Health
24. Microbiology in Food Sanitation
25. Food Control

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