Food Microbiology: Basic and Applied with Laboratory Exercises
Author:   Rita Narayanan ,  B.Dhanalakshmi
Publisher:   New India Publishing Agency
ISBN:  

9788119103867


Pages:   220
Publication Date:   15 January 2013
Format:   Paperback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Food Microbiology: Basic and Applied with Laboratory Exercises


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Overview

This books aim is to introduce students to the fascinating field of food microbiology. It emphasizes the significance and importance of a variety of microorganisms found in food. Food science is a vast field that incorporates microbiology, chemistry, and various elements and ingredients involved in its production, as well as their impact on human health. Food microbiology is a complex, interdisciplinary science that requires critical thinking, innovative approaches, and analytical abilities, all of which are covered in this book. The book provides a comprehensive introduction to all major areas of microbiology, making it suitable for students. The illustrations in the textbook have been included to complement the text and aid in the visualization of abstract concepts.

Full Product Details

Author:   Rita Narayanan ,  B.Dhanalakshmi
Publisher:   New India Publishing Agency
Imprint:   New India Publishing Agency
Dimensions:   Width: 1.80cm , Height: 22.90cm , Length: 15.20cm
Weight:   0.660kg
ISBN:  

9788119103867


ISBN 10:   8119103866
Pages:   220
Publication Date:   15 January 2013
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Section-I: Basic and Applied: 01. History of Microbiology 02. Microscopy 03. Classification of Microorganism 04. Structure of Bacterial Cells 05. Morphology of Bacteria 06. Cultural Characteristics of Bacteria 07. Yeasts and Moulds 08. Pattern of Bacterial Growth 09. Biochemical Pathways of Energy Production 10. Bacterial Genetics 11. Culture Methods for Cultivation of Bacteria 12. Virus 13. Source of Infection 14. Sterilization 15. Preservation of Cultures 16. Food Preservation Section-II: Laboratory and Knowledge Test

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Author Information

Rita Narayanan: M.V.Sc, Ph.D, Assistant Professor, Department Of Dairy Science, Madras Veterinary College Chennai-7,Tamil Nadu India B.Dhanalakshmi: M.V.Sc, Ph.D, Professor, Department Of Dairy Science, Madras Veterinary College, Chennai-7,Tamil Nadu, India

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