Food microbiology / (Record no. 145498)

MARC details
000 -LEADER
fixed length control field 00338nam a2200133Ia 4500
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
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 539 p.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note 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/>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type General Books Science Library
Holdings
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 Public note
        Science Library, Sikkim University Science Library, Sikkim University Science Library General Section 28/08/2016 576.163 FRA/F P00125 07/02/2020 07/02/2020 General Books Science Library Books For SU Science Library
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