More Details about Food Microbiology

General Information  
PublisherMcGraw Hill
Publish YearAugust 2013


The fifth edition of this classic continues the legacy of rendering excellent coverage to the subject, both in terms of content span and depth, making it a unique offering for both undergraduates and postgraduates. The emphasis on latest as well as pertinent principles and developments in fields like HACCP, Probiotics, and Food Additives, entwined along with rich pedagogy, is sure to retain the preferred position this book has been enjoying globally since 55 years.

Key Features:-

  • Easy to understand, simple and coherent approach
  • Comprehensive coverage to important topics like Food as a Substrate for Microbes, Contamination, Pre
  • Latest updates on Seven Principles of HACCP