Please use this identifier to cite or link to this item: http://nsdl.niscpr.res.in/jspui/handle/123456789/118
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dc.contributor.authorReddy, Gopal-
dc.contributor.validatorPrajapati, J.B.-
dc.date.accessioned2007-05-24T10:34:46Z-
dc.date.available2007-05-24T10:34:46Z-
dc.date.issued2007-05-24T10:34:46Z-
dc.identifier.urihttp://nsdl.niscair.res.in/jspui/handle/123456789/118-
dc.format.extent170297 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.subjectFood microbiologyen
dc.subjectMicrobesen
dc.subjectFood substratesen
dc.subjectFood preservationen
dc.subjectFood spoilageen
dc.subjectFood borne diseasesen
dc.subjectFood contaminationen
dc.subjectFood additivesen
dc.titleFood as substrate for microorganismsen
dc.typeBook chapteren
dc.affiliation.authorDepartment of Microbiology Osmania University Hyderabad – 7-
dc.affiliation.validatorProfessor & Head Dairy Microbiology Department SMC College of Dairy Science Anand Agricultural University Anand - 388 110-
Appears in Collections:Food and Industrial Microbiology

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