Steps towards Knowledge..
HOME | NEW RELEASES | BESTSELLERS | DISTRIBUTORS | AUTHOR GALLERY | SUBJECT TREE | CONTACT US | ABOUT US | INVITATION TO AUTHORS | CATALOGUE | REGISTER | LOGIN
    You are in Home Book Details
Search
Subject Categories
Computer Science
Education
English Literature
Geography
Hindi Literature
History
Home Science
Library Science/Reference
Management
Philosophy
Political Science
Psychology
Science
Sociology
Introductory Food Microbiology
H. A. Modi Introductory Food Microbiology (ISBN: 978-81-7910-221-3)

Price: Rs. 2000
ISBN: 978-81-7910-221-3
Availability: Yes
Published in 2007
Buy Now
write comments
refer to friend

This book should prove to be an useful source of information for anyone with an interest in food microbiologyfor both undergraduate as well as post-graduate courses of microbiology. The contents of this book will be also useful to the students of food technology, biotechnology, public health, veterinary science, food and nutrition, environmental studies, hotel and catering management and other food related courses. U.G..C. syllabus for food microbiology suggested for vocational Industrial Microbiology courses is also adopted in framing the chapterization of the book. This book will be proved as an useful reference to get first hand information of food microbiology for the people who are working in food-processing industries, state and local Government agencies and in academic institutions. The book includes forty chapters and four appendices. The contents of the book have been divided thematically in seven units. The theme of Unit-1 is ""Microorganisms and Food"" covering chapters 1to 8, elaborating interactions between microorganisms and foods leading to the development of Food Microbiology. The Unit-II has ten chapters (No. 9to 18) dealing with microbial spoilage of different types of foods. The Unit-III describes ""Food-borne Illness"" covering four chapters (No. 19 to 22). The theme of Unit-IV is ""Food Preservation"" covering total 12 chapters (No. 23 to 34), explaining various methods of food preservation. ""Beneficial activities of Microbes in Foods"" theme is described in Unit-V with three chapters (No. 35 to 37). The theme of Unit-VI is "Microbial Quality Control and Safety of Foods" covered in three chapters (No. 38 to 40), discussing various aspects as well as recent issues of food quality control. Unit-VII includes four appendices which can be used as additional reading materials."


H. A. Modi

H. A. Modi


Other Books by H. A. Modi

Want to look for books in similar categories
Some recent books on related subjects
 
back | top