Food and Industrial Microbiology

FOOD & INDUSTRIAL MICROBIOLOGY

REFERENCES

Adams, M.R. and Moss, M.O. 2002. Food Microbiology. 2nd ed. Panima publ., New Delhi.

Doyle, M.P., Beuchat, L.R. and Montville, T.J. (Ed.) .2001. Food Microbiology: Fundamentals and Frontiers. 2^nd ed. ASM Press, Washington, D.C. USA.

Frazier,W.C. and Westhoff, D. C. 2004. Food Microbiology. 3^rd ed. McGraw-Hill, New Delhi.

Jay, J. M. 1992. Modern Food Microbiology. 4^th ed. Van Nostrand Reinhold, New York, USA.

Labuza, T.P., Fu, B., and Taoukis, P.S. 1992. Prediction of shelf life and safety of minimally processed CAP/MAP chilled foods: a review. J. Food Prot., 55,741.

Montville, T.J. and Matthews, K.R. 2005. Food Microbiology-An Introduction, ASM Press, Washington, D.C. USA.

Okafor, N. 2007. Modern Industrial Microbiology and Biotechnology. Enfield: Science Publ., USA.

Ray, B. 2004, Fundamental Food Microbiology 3^rd ed., CRC Press, Washington D.C. USA.

Reed, G. (Ed.).1987. Prescott and Dunn’s Industrial Microbiology. 4^th ed. CBS Publ., and Distributors, Delhi, India.

Waites, M. J. 2001. Industrial Microbiology: An Introduction. Blackwell Science, London.