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20190307093000.0 |
| 008 |
080309s2008 flu eng |
| 020 |
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|a 0849375290
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| 020 |
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|a 9780849375293
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| 090 |
0 |
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|a QR115
|b .R39 2008
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| 100 |
1 |
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|a Ray, Bibek ,
|e author
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| 245 |
1 |
0 |
|a Fundamental food microbiology
|c Bibek Ray
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| 260 |
|
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|a Boca Raton, Florida :
|b CRC Press ,
|c c2008
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| 300 |
|
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|a 516 p. :
|b ill. ;
|c 25 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. History and Development of Food Microbiology -- 2. Characteristics of Predominant Microorganisms in Food -- 3. Sources of Microorganisms in Food -- 4. Normal Microbiological Quality of Foods and Its Significance -- 5. Microbial Growth Characteristics -- 6. Factors Influencing Microbial Growth in Food -- 7. Microbial Metabolism of Food Components -- 8. Microbial Sporulation and Germination -- 9. Microbial Stress Response in the Food Environment -- 10. Microorganisms Used in Food Fermentation -- 11. Biochemistry of Some Beneficial Traits -- 12. Genetics of Some Beneficial Traits --13. tarter Cultures and Bacteriophages -- 14. Microbiology of Fermented Food Production -- 15. Intestinal Beneficial Bacteria
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| 650 |
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0 |
|a Food
|x Microbiology
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| 999 |
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|a 1000118109
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|