Text| Item type | Current library | Collection | Call number | URL | Status | Notes | Date due | Barcode | |
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Books
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Amity Central Library Dietetics and Nutrition | Text Book | 664.001579 FRA-F (Browse shelf(Opens below)) | Link to resource | Available | Frazier's Food Microbiology | 178DAN | ||
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Books
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Amity Central Library Dietetics and Nutrition | Text Book | 664.001579 FRA-F (Browse shelf(Opens below)) | Link to resource | Available | Frazier's Food Microbiology | 179DAN | ||
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Books
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Amity Central Library Dietetics and Nutrition | Text Book | 664.001579 FRA-F (Browse shelf(Opens below)) | Link to resource | Available | Frazier's Food Microbiology | 180DAN | ||
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Books
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Amity Central Library Dietetics & Applied Nutrition | On Display | 664.001579 FRA-F (Browse shelf(Opens below)) | Link to resource | Available | 46DIET | |||
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Books
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Amity Central Library Dietetics & Applied Nutrition | Text Book | 664.001579 FRA-F (Browse shelf(Opens below)) | Link to resource | Available | 47DIET |
Browsing Amity Central Library shelves, Shelving location: Dietetics & Applied Nutrition, Collection: On Display Close shelf browser (Hides shelf browser)
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| 664.001579 FRA-F Food microbiology |
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
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