000			01521nam a22002057a 4500
005			20230210123359.0
008			230210b ||||| |||| 00| 0 eng d
020			_a978178882-1773
040			_cAL
041			_aeng
082			_223 _a576.163 _bMATF
100			_aGabby Mathews _971813
245			_aFood and diary microbiology
260			_aUK _bED-Tech Press _c2020
300			_axvi,323p. _bHB _c26x18cm.
365			_2General _aBANG/2022/CRB/152 _b11349.00 _d16213.00 _e30% _f27-03-2023
520			_aFood and Dairy Microbiology presents a through and accessible account of various microbes associated directly or indirectly with the food and dairy products. Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The subject also includes the key concepts required to meet the minimum standards for degrees in food science with a wealth of practical information about the most essential factors and principles that affect microorganisms in food. A dairy is a building used for the harvesting of animal milk mostly from cows or goats but also from buffalo sheep horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi purpose farm that is concerned with the harvesting of milk. The book will prove very useful text for the students, reference source for research scholars, and basic guidelines for teachers, on the subjects.
650			_2Food _aMicrobiology _971814
942			_2ddc _cBK
999			_c226649 _d226649