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Food Micro Biology and Food Processing

 
Rajender Singh (Author)
Synopsis

"Food microbiology encompasses the study of microorganisms which have both beneficial and deleterious effects on the quality and safety of raw and processed meat, poultry, and egg products. Food microbiology focuses on the general biology of the microorganisms that are found in foods including: their growth characteristics, identification, and pathogenesis. Specifically, areas of interest which concern food microbiology are: food poisoning, food spoilage, food preservation, and food legislation. Pathogens in product, or harmful microorganisms, result in major public health problems in the United States as well as worldwide and is the leading causes of illnesses and death."

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About the author

Rajender Singh

Rajender Singh, formerly a lecturer and a Research fellow of the University in abroad, is a leading expert on tourism and has written and co-written eight books on the subject. During his extensive career he has travelled the world for many international companies as a tourism development advisor.

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Bibliographic information

Title Food Micro Biology and Food Processing
Format Hardcover
Date published: 31.12.2009
Edition 1st. ed.
Publisher ALP Books
Language: English
isbn 9380184326
length viii+246p.