| 000 | 01038nam a22002177a 4500 | ||
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| 003 | OSt | ||
| 005 | 20260323161317.0 | ||
| 008 | 260323b |||||||| |||| 00| 0 eng d | ||
| 020 | _c9789352697410 | ||
| 040 |
_beng _cASCOT library _drda |
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| 082 | _aRef 576.163 H19h 2021. | ||
| 245 |
_aHandbook of food microbiology / _cedited by Sushil Kumar Upadhyay. |
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| 260 |
_aNew Delhi, India : _bRandom Publications LLP, _cc2021. |
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| 300 |
_aviii, 282 pages : _bb&w illus. ; _c24 cm. |
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| 500 | _aIncludes bibliographical references and index. | ||
| 505 | _aPreface. -- 1. Introduction. -- 2. Microbiological aspects of foods. -- 3. Chemicals in food processing. -- 4. Food spoilage microbiology. -- 5. Method of food preservation. -- 6. Foodborne pathogens. -- 7. Food hazards. -- 8. Basic principles of fermentation foods. -- 9. Food safety and security. -- 10. Food hygiene and sanitation. | ||
| 546 | _aEnglish | ||
| 650 | _aFood mircobiology. | ||
| 700 |
_4editor. _aUpadhyay, Sushil Kumar. |
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| 942 |
_2ddc _cBK |
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| 999 |
_c5923 _d5923 |
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