Basic Food Microbiology : 2nd ed
By: Banwart. J. George
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Material type: 
BookPublisher: India: CBS; 2004Edition: 2nd.Description: 773p.ISBN: 8123906463 (paperback); 9788123906461 (paperback).Subject(s): Food--Microbiology | Microbiology | Food PreservationDDC classification: 641.3 Banwart 22979 2nd 2004 Microbiology Summary: 1 general aspects of good. 2 estimating the number of microorganisms. 3 microorganisms associated with food. 4 factors that affect microbial growth in food. 5 sources of microorganisms. 6 foodborne agents causing illness. 7 indicator organisms. 8 food spoilage. 9 useful microorganisms. 10 control of microorganisms. 11 control of microorganisms by retarding growth. 12 control of microorganisms by destruction. 13 regulations and standards.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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UVAS Library Microbiology | Veterinary Science | 641.3 Banwart 11837 1st 1979 Microbiology (Browse shelf) | Available | 11837 | ||
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Books
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UVAS Library Microbiology | Veterinary Science | 641.3 Banwart 22979 2nd 2004 Microbiology (Browse shelf) | Available | 22979 |
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Microbiology , Collection code: Veterinary Science Close shelf browser
| 636.708969 Greene 12685 1st 1984 Microbiology Clinical Microbiology and Infectious Diseases of the Dog and Cat | 637 Parihar 30878 1st 2015 Dairy Dairy Microbiology | 637 Adams 3rded. 2008 29374 Microbiology Food Microbiology | 641.3 Banwart 11837 1st 1979 Microbiology Basic Food Microbiology : 2nd ed | 641.3 Banwart 22979 2nd 2004 Microbiology Basic Food Microbiology : 2nd ed | 660.28449 El-Mansi 30707 1st 2012 Micrbiology Fermentation Microbiology and Biotechnology | 660.6 Arora 33357 5th 2016 Microbiology Textbook of Microbiology |
1 general aspects of good. 2 estimating the number of microorganisms. 3 microorganisms associated with food. 4 factors that affect microbial growth in food. 5 sources of microorganisms. 6 foodborne agents causing illness. 7 indicator organisms. 8 food spoilage. 9 useful microorganisms. 10 control of microorganisms. 11 control of microorganisms by retarding growth. 12 control of microorganisms by destruction. 13 regulations and standards.
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