Efnisyfirlit

• 1. BASIC PRINCIPLES OF FOOD MICROBIOLOGY
• 2. FOODPRESERVATION
• 3. FOODSAFETY AND QUALITY MANAGEMENT
• 4. FERMENTEDFOODPRODUCTS
• 5. DAIRY MICROBIOLOGY
• 6. MICROBIAL FOODS (SCP) AND FOOD CHEMICALS
• 7. MUSHROOMCULTIVATION
• 8. MICROBIALENZYMES
• 9. CONTAMINATION AND SPOILAGE OF FOODS
• 10. CONTAMINATION, PRESERVATION AND SPOILAGE OF CEREALSAND CEREAL PRODUCTS, SUGARAND SUGAR PRODUCTS
• 11. CONTAMINATION,PRESERVATION AND SPOILAGE OF FRUITS AND VEGETABLES
• 12. CONTAMINATION,PRESERVATION AND SPOILAGE OF MEAT AND MEAT PRODUCTS
• 13. CONTAMINATION,PRESERVATION AND SPOILAGE OF FISHANDSEA FOODS
• 14. CONTAMINATION, PRESERVATION AND SPOILAGE OF EGGS AND POULTRY
• 15. CONTAMINATION,PRESERVATION AND SPOILAGE OF MILK ANDMILK PRODUCTS
• 16. CONTAMINATION, PRESERVATION AND SPOILAGE OF CANNED FOODS AND BOTTLED BEVERAGES
• 17. FOOD POISONING
• 18. MYCOTOXINS
• 19. GENETICALLY MODIFIED FOODS
• 20. EXPERIMENTS IN FOOD AND DAIRY MICROBIOLOGY
• GLOSSARY