Food microbiology - Patil, Sharath Chandra; Naidu, Ramakant (New Delhi, India : Campus book international, 2010)
1. Introduction -- 2. Microbiological food ingredients -- 3. Methods of food preservation -- 4. Foodborne pathogens -- 5. Yeast production -- 6. Genetically modified foods -- 7. Fermentation -- 8. Brewing -- 9. Dairy industry -- 10. Fermented milk products -- 11. Food spoilage -- 12. Food safety standards -- 13. Microbiological testing -- 14. Predictive micrbiology
Includes bibliographical references (p. 276-277) and index
Keywords: Food -- Microbiology; Food of animal origin -- Safety measures