Food Microbiology

Description

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

Veldu vöru	Leiga á rafbók í 30 daga, Leiga á rafbók í 365 daga, Leiga á rafbók í 120 daga, Leiga á rafbók í 180 daga, Rafbók til eignar, Leiga á rafbók í 60 daga

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