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Food microbiology

Frajier, William C

Food microbiology - 5th. - TMH 2008 - 492p.

1.Food as a substrate for microorganism
2.Microorganisms important in food microbiology
3.Contamination of Foods
4.Principles of Preservation
5.Contamination,Preservation,and spoilage of different kinds of food
6.Foods and enzymes produced by microorganisms
7.Foods in relation to disease
8.Food sanitation,control,and inspection

ISBN: 9781259062513

Dewey Class. No.: 664.001579 FRA-F

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