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NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS PRIVATE LIMITED

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Food Technology: Objective Food Microbiology (Paperback, Suresh Chandra, Ratnesh Kumar & Ruchi Verma)

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Country Of Origin : India

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.

  • Additional Information

    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.


    Contents of the book Food Technology: Objective Food Microbiology authored by Suresh Chandra, Ratnesh Kumar & Ruchi Verma


    1. Short Notes on Food Microbiology,

    2. Food Microbiology-I,

    3. Food Microbiology-II,

    4. Food Microbiology-III,

    5. Food Microbiology-IV, 6. Food Microbiology-V


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