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Laboratory Manual of Food Microbiology

 
Neelima Garg (Author) K.L. Garg (Author) K.G. Mukerji (Author)
Synopsis

Principles of Laboratory Food Microbiology serves as a general laboratory guide for individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety. This is a very useful book for food industry personnel with little or no background in microbiology or who need a refresher course in basic microbiological principles and laboratory techniques.

Focusing on basic skill-building throughout, the book provides a review of basic microbiological techniques - media preparation, aseptic techniques, dilution, plating, etc. - followed by analytical methods and advanced tests for food-borne pathogens. It reviews basic microbiology techniques to evaluate the microbiota of various foods and enumerate indicator microorganisms. It emphasize on conventional cultural techniques. It also focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural and biochemical methods. The final section discusses beneficial microorganisms and their role in food fermentations, concentrating on lactic acid bacteria, acetic acid bacteria and yeast.

It provides an ideal text companion for an undergraduate or graduate laboratory course, offering professors an authoritative frame of reference for their own supplementary materials and to the food processing industry personnel, Government and private organization linked with food processing and microbial quality of the processed product. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.

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About the author

K.G. Mukerji

Professor K.G. Mukerji has published over 600 research papers. He has co-authored ‘Taxonomy of Indian Myxomycetes’ (J. Cramer, Germany), ‘Plant Diseases of India’ (Research Studies Press Limited, England and John Wiley and Sons Inc., USA) and edited ‘Biocontrol of Plant Diseases’ Vols. I and II (CRC Press, USA), ‘Handbook of applied Mycology’, Vols. I-IV (Marcel and Dekkar, USA), ‘Concepts in Mycorrhizal Research’, Techniques in Mycorrhizal Studies’ (Kluwer Academic Publishers, The Netherlands), ‘Advances in Botany’, ‘The Mushrooms of India-Boletaceae’, ‘Red Algae’, ‘Brown Algae’, ‘Integrated Pest and Disease Management’, ‘Glimpses in Botany’ (APH Publishing Corporation, New Delhi), ‘Biology of Lichens’ (Aravali Books International, New Delhi), of Plant Pathogens’, ‘Mycorrhizal Biology’, ‘Biocontrol Potential & its Exploitation in sustainable Agriculture’ Vols. I and II (Kluwer Academic / Plenum Publishers, USA). He is on the editorial board of several National and International Journals dealing with Botany, Mycology, Plant Pathology and Biotechnology. More than 60 students have got Ph.D. in Botany under the supervision of Professor Mukerji. He is a member of numerous societies and microbial ecology. Professor Mukerji is a distinguished mycologist and microbial ecologist and he is well reputed for his research contributions all over the world.

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Bibliographic information

Title Laboratory Manual of Food Microbiology
Format Softcover
Date published: 31.12.2010
Edition 1st. ed.
Language: English
isbn 9789380578019
length 199p., Illustrations; 25cm.