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The primary goal of Objective Food Technology: Food Microbiology is to offer a comprehensive and accessible understanding of the fundamental concepts of food microbiology to students pursuing a degree in food technology. This book encompasses six chapters that cover essential topics on the syllabus, such as the characteristics of microorganisms, microbial growth kinetics, serial dilution technique, food spoilage, and toxins from microbes, including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Additionally, the book provides valuable information on fermented foods and beverages, making it an ideal resource for students preparing for competitive examinations such as GATE, NET, ARS, and FSSAI. This book is also beneficial for students pursuing higher studies or those preparing for competitive examinations such as ICAR, CSIR, UGC fellowships, NET, ARS, SRF, JRF, RA, SRF, SMS, Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries.
Über die Autorin bzw. den Autor:
Suresh Chandra: Ph.D., Associate Professor, Department of Agricultural Engineering, College of Post Harvest Technology & Food Processing, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250 110, Uttar Pradesh, India.
Ratnesh Kumar: Ph.D., Department of Agricultural Engineering, College of Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250 110,Uttar Pradesh, India.
Ruchi Verma: Ph.D., Department of Agricultural Engineering, College of Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250 110, Uttar Pradesh, India
Titel: Food Technology: Objective Food Microbiology
Verlag: New India Publishing Agency- Nipa
Erscheinungsdatum: 2022
Einband: Softcover
Zustand: New
Anbieter: Books in my Basket, New Delhi, Indien
Soft cover. Zustand: New. ISBN:9789394490185. Bestandsnummer des Verkäufers 2429610
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Anbieter: Vedams eBooks (P) Ltd, New Delhi, Indien
Soft cover. Zustand: New. The essential goal of Objective Food Technology: Food Microbiology is to provide complete and simplified reach out to understanding of the basic concept of Food microbiology to the students of the Food Technology. This book contains 06 chapters which cover short notes and multiple-choice question on the syllabus as Characteristics of microorganisms, Microbial growth: growth and death kinetics, serial dilution technique. Food spoilage: spoilage microorganisms in different food products, Toxins from microbes: pathogens and non-pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Fermented foods and beverages. Bestandsnummer des Verkäufers 146353
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Anbieter: Majestic Books, Hounslow, Vereinigtes Königreich
Zustand: New. Bestandsnummer des Verkäufers 401705744
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Anbieter: Biblios, Frankfurt am main, HESSE, Deutschland
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Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Paperback. Zustand: Brand New. 194 pages. 9.09x5.98x0.41 inches. In Stock. Bestandsnummer des Verkäufers __9394490183
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Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers FW-9789394490185
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Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The primary goal of Objective Food Technology: Food Microbiology is to offer a comprehensive and accessible understanding of the fundamental concepts of food microbiology to students pursuing a degree in food technology. This book encompasses six chapters that cover essential topics on the syllabus, such as the characteristics of microorganisms, microbial growth kinetics, serial dilution technique, food spoilage, and toxins from microbes, including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Additionally, the book provides valuable information on fermented foods and beverages, making it an ideal resource for students preparing for competitive examinations such as GATE, NET, ARS, and FSSAI. This book is also beneficial for students pursuing higher studies or those preparing for competitive examinations such as ICAR, CSIR, UGC fellowships, NET, ARS, SRF, JRF, RA, SRF, SMS, Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries. 194 pp. Englisch. Bestandsnummer des Verkäufers 9789394490185
Anzahl: 2 verfügbar
Anbieter: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irland
Zustand: New. 2022. paperback. . . . . . Bestandsnummer des Verkäufers V9789394490185
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