About the Book
The objective of this book is to provide a scientific background to food and dairy microbiology. The present book comprises of eight chapters which includes introduction, food preservation, modern food technology, fermented and microbial food, food spoilage microbiology, dairy waste, membrane technology in dairy processing and dairy management.
The book is act as a source of information for microbiologists, dairy scientists and food scientists working in the food and dairy industry and responsible for food safety.
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