Modern Food Microbiology
Series: (Food science text series)Publication details: New York: Springer, 2005Edition: 7th edDescription: xx, 790p. ill. ; 26 cmISBN: 9780387231808Subject(s): Food--Microbiology | MicrobiologyDDC classification: 576.163| Item type | Current library | Call number | Copy number | Status | Notes | Date due | Barcode | Item holds |
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General Books
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Central Library, Sikkim University General Book Section | 576.163 JAY/M (Browse shelf(Opens below)) | C2 | Available | 052055 | |||
General Books Science Library
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Science Library, Sikkim University | 576.163 JAY/M (Browse shelf(Opens below)) | C1 | Available | Books For SU Science Library | 48842 |
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| 576.1133 ROC/M Microbiological decomposition of chlorinated aromatic compounds/ | 576.15 MIT/E Environmental microbiology/ | 576.163 FRA/F Food microbiology/ | 576.163 JAY/M Modern Food Microbiology | 576.163 LUN/T The microbiological safety and quality of food/ | 576.5 AHL/G Genetics/ | 576.5 BRO/I Introduction to genetics/ a molecular approach |
History of microorganisms in food --
Taxonomy, role, and significance of microorganisms in foods --
Intrinsic and extrinsic parameters of foods that affect microbial growth --
Fresh meats and poultry --
Processed meats and seafoods --
Vegetable and fruit products --
Milk, fermentation, and fermented and nonfermented dairy products --
Nondairy fermented foods and products --
Miscellaneous food products --
Culture, microscopic, and sampling methods --
Chemical, biological, and physical methods --
Bioassay and related methods --
Food protection with chemicals and by biocontrol --
Food protection with modified atmospheres --
Radiation protection of foods and nature of microbial radiation resistance --
Protection of foods with low-temperatures --
Food protection with high temperatures --
Protection of foods by drying --
Other food protection methods --
Indicators of food microbial quality and safety --
The HACCP and FSO systems for food safety --
Introduction to foodbourne pathogens --
Staphylococcal gastroenteritis --
Food poisoning caused by gram-positive sporeforming bacteria --
Foodborne listeriosis --
Foodborne gastroenteritis caused by Salmonella and Shigella --
Foodborne gastroenteritis caused by escherichia coli --
Foodborne gastroenteritis caused by vibrio, yersinia, and campylobacter species --
Foodborne animal parasites --
Mycotoxins --
Viruses and some other proven and suspected foodborne biohazards.
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