Food microbiology/ (Record no. 145374)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02195nam a2200169Ia 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780070667181 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CUS |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 576.163 |
| Item number | FRA/F |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Frazier, William C. |
| 245 #0 - TITLE STATEMENT | |
| Title | Food microbiology/ |
| Statement of responsibility, etc. | William C. Frazier and Dennis C Westhoff |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 4th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | New Delhi: |
| Name of publisher, distributor, etc. | Tata McGraw Hill, |
| Date of publication, distribution, etc. | 2008. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xvi, 539 p. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | PART 1 -FOOD AND MICROORGANISMS: <br/>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. <br/><br/>PART 2 - PRINCIPLES OF FOOD PREPARATION<br/>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. <br/><br/>PART 3 - CONTAMINATION, PRESERVATION, AND SPOILAGE OF DIFFERENT KINDS OF FOODS: <br/>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. <br/><br/>PART 4 - FOODS AND ENZYMES PRODUCED BY MICROORGANISMS<br/>21 Production of Cultures for Food Fermentations -- 22 Food Fermentations -- 23 Foods and Enzymes from Microorganisms. <br/><br/>PART 5 - FOODS IN RELATION TO DISEASE: <br/>24 Food-borne Illness: Bacterial -- 25 Food-borne Poisonings. Infections, and Intoxications: Nonbacterial -- 26 Investigation of Food-borne Disease Outbreaks. <br/><br/>PART 6 - FOOD SANITATION, CONTROL, AND INSPECTION: <br/>27 Microbiology In Food Sanitation --28 Food Control. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Westhoff, Dennis C |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | General Books |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Full call number | Accession number | Date last seen | Date last checked out | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Central Library, Sikkim University | Central Library, Sikkim University | General Book Section | 28/08/2016 | 576.163 FRA/F | P00001 | 08/08/2022 | 21/04/2022 | General Books |