| 000 | 00338nam a2200133Ia 4500 | ||
|---|---|---|---|
| 999 |
_c145495 _d145495 |
||
| 020 | _a9780070667181 | ||
| 040 | _cCUS | ||
| 082 |
_a576.163 _bFRA/F |
||
| 100 | _aFrazier, William C. | ||
| 245 | 0 |
_aFood microbiology/ _cWilliam C. Frazier, Dennis C. Westhoff. |
|
| 250 | _a4th ed. | ||
| 260 |
_aNew Delhi: _bTata McGraw Hill, _c2008. |
||
| 300 |
_axvi, 539 p. : _bill. ; _c23 cm. |
||
| 505 | _aPART 1 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 Caused by Microorganisms PART 2 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 Drying 9. Preservation by Food Additives 10. Preservation by Radiation PART 3 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 Fruits 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 4 FOODS AND ENZYMES PRODUCED BY MICROORGANISMS 21. Production of Cultures for Food Fermentations 22. Food Fermentations 23. Foods and Enzymes from Microorganisms PART 5 FOODS IN RELATION TO DISEASE 24. Food-borne illness: Bacterial 25. Food-borne Poisonings, Infections, and Intoxications : Nonbacterial 26. Investigation of Food-borne Disease Outbreaks PART 6 FOOD SANITATION, CONTROL, AND INSPECTION 27 Microbiology In Food Sanitation 28. Food Control | ||
| 650 | _aFood Microbiology | ||
| 650 | _aFood Preservation | ||
| 700 | _aWesthoff, Dennis C. | ||
| 942 | _cSC79 | ||