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

9789381450932


Pages:   220
Publication Date:   15 January 2013
Format:   Hardback
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 text aims to present the captivating subject of food microbiology to students in a formal manner. It emphasizes the importance of various microorganisms present in food and their significance. Food science is a comprehensive field that encompasses microbiology, chemistry, and the elements and ingredients involved in food 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 text. The textbook provides a comprehensive introduction to all major areas of microbiology, making it suitable for students. The illustrations included in the textbook have been designed 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:  

9789381450932


ISBN 10:   9381450935
Pages:   220
Publication Date:   15 January 2013
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
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 s and Knowledge Test: 17. Laboratory s

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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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