Food and Dairy Microbiology: Foods as a Substrate forMicroorganisms; CH:2 Microbial Spoilage of Various Foods; CH:3 Principles and Methods ofFood Preservation; CH:4 Fermented Foods and Dairy Products; CH:5 Fermented Foods: The Benefits andNecessity of Fermenting Process; CH:6 Food Borne Diseases: CausativeAgents, Foods Involved, Symptomsand Preventive Measures; CH:7 Food Sanitation and ControlSanitation in Food; Bibliography; Index

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