Food and diary microbiology
Material type:
- 978178882-1773
- 23 576.163 MATF
Item type | Current library | Collection | Call number | Status | Barcode | |
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St Aloysius PG Library | Food Science and Technology | 576.163 MATF (Browse shelf(Opens below)) | Not for loan | PG024209 |
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No cover image available No cover image available | ||
576.163 JAYJ Modern food microbiology. | 576.163 JAYJ Modern food microbiology. | 576.163 MANF Food Microbiology and Food Processing | 576.163 MATF Food and diary microbiology | 576.163 RAMF Food microbiology | 576.163 RAMK Food microbiology. | 576.163 RAYB Fundamental food microbiology. |
Food and Dairy Microbiology presents a through and accessible account of various microbes associated directly or indirectly with the food and dairy products. Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The subject also includes the key concepts required to meet the minimum standards for degrees in food science with a wealth of practical information about the most essential factors and principles that affect microorganisms in food. A dairy is a building used for the harvesting of animal milk mostly from cows or goats but also from buffalo sheep horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi purpose farm that is concerned with the harvesting of milk. The book will prove very useful text for the students, reference source for research scholars, and basic guidelines for teachers, on the subjects.
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