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About The Author

Dr. Rita Narayanan
Dr. Rita Narayanan: M.V.Sc, Ph.D, Assistant Professor, Department Of Dairy Science, Madras Veterinary College Chennai-7,Tamil Nadu India

Dr. B.Dhanalakshmi
Dr. B.Dhanalakshmi: M.V.Sc, Ph.D, Professor, Department Of Dairy Science, Madras Veterinary College, Chennai-7,Tamil Nadu, India

B.Dhanalakshmi
B.Dhanalakshmi: M.V.Sc, Ph.D, Professor, Department Of Dairy Science, Madras Veterinary College, Chennai-7,Tamil Nadu, India

Rita Narayanan
Rita Narayanan: M.V.Sc, Ph.D, Assistant Professor, Department Of Dairy Science, Madras Veterinary College Chennai-7,Tamil Nadu India

About The Book

The aim of this book is to unravel the exciting field of food microbiology to the students. This book focuses on the importance and significance of an array of microbes found in food. Food science is a vast field that forays into microbiology, chemistry various elements and ingredients involved in its making and their use in industrial production and ultimately their involvement in human health. Food microbiology is a complex interdisciplinary science which requires critical thinking, innovative approaches, analytical abilities to understand– all of which are provided in this book. Provides a balanced introduction to all major areas of microbiology suitable for students. The illustrations in the text book have been included to match the text and to assist in the visualization of abstract concept.

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  1. Start Pages

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  2. History of Microbiology

    1 - 12 (12 Pages)
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  3. Microscopy

    13 - 26 (14 Pages)
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  4. Classification of Microorganisms

    27 - 40 (14 Pages)
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  5. Structure of Bacterial Cells

    41 - 56 (16 Pages)
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  6. Morphology of Bacteria

    57 - 58 (2 Pages)
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  7. Cultural Characteristics of Bacteria

    59 - 62 (4 Pages)
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  8. Yeasts and Moulds

    63 - 72 (10 Pages)
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  9. Pattern of Bacterial Growth

    73 - 84 (12 Pages)
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  10. Biochemical Pathways of Energy Production

    85 - 92 (8 Pages)
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  11. 10 

    Bacterial Genetics

    93 - 100 (8 Pages)
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  12. 11 

    Culture Methods for Cultivation of Bacteria

    101 - 108 (8 Pages)
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  13. 12 

    Virus

    109 - 118 (10 Pages)
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  14. 13 

    Source of Infection

    119 - 122 (4 Pages)
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  15. 14 

    Sterilization

    123 - 134 (12 Pages)
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  16. 15 

    Preservation of Cultures

    135 - 140 (6 Pages)
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  17. 16 

    Food Preservation

    141 - 152 (12 Pages)
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  18. 17 

    Laboratory Exercises

    155 - 208 (54 Pages)
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