Food and Dairy Microbiology

Food and Dairy Microbiology–A new title presents a through and accessible account of various microbes associated directly or indirectly with the food and dairy products. It is an adequate text for all requirements on the subject for most university students. Endeavors have been to make the reading interesting by introducing as much comparative morphology and physiology as possible. The book provides enormous information round which you can plan and devise any number of courses without assistance of supplementary reading. The theme of the book is not selective and for the first time each topic has been comprehensively and lucidly dealt with. The book will prove very useful text for the students, reference source for research scholars, and basic guidelines for teachers, on the subjects.