Modern food microbiology / by James M. Jay, Martin J. Loessner and David A. Golden
Material type:
TextLanguage: English Series: Food Science Text SeriesPublication details: New York: Springer, 2005. Edition: 7th edDescription: xx, 790p.; 25 cmISBN: 9788181285287DDC classification: 576.163 Summary: This invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments. As part of the Food Science Text Series, Modern Food Microbiology incorporates the key subjects required to meet the minimum standards for degrees in food science as developed by the Institute of Food Technologists. In addition, it will provide food scientists with a wealth of practical information about the most essential factors and principles that affect microorganisms in foods.
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PROF. BHUBANESWAR BEHERA CENTRAL LIBRARY General Stacks | 576.163 JAY/M (Browse shelf(Opens below)) | Available | 123791 |
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| 576.16 ANE/E Experiments in microbiology, plant pathology, tissue culture and mushroom cultivation | 576.16 FRA/F Food microbiology | 576.163 FRA/F Food microbiology | 576.163 JAY/M Modern food microbiology | 576.163 JAY/M Modern food microbiology | 576.5 HAR/G Genetics Analysis of genes and genomes | 576.5 LAC/B Bioinformatics Managing scientific data |
This invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments. As part of the Food Science Text Series, Modern Food Microbiology incorporates the key subjects required to meet the minimum standards for degrees in food science as developed by the Institute of Food Technologists. In addition, it will provide food scientists with a wealth of practical information about the most essential factors and principles that affect microorganisms in foods.
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