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Please use this identifier to cite or link to this item: http://nsdl.niscpr.res.in/jspui/handle/123456789/120
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dc.contributor.authorReddy, Gopal-
dc.contributor.validatorPrajapati, J.B.-
dc.date.accessioned2007-05-24T10:41:55Z-
dc.date.available2007-05-24T10:41:55Z-
dc.date.issued2007-05-24T10:41:55Z-
dc.identifier.urihttp://nsdl.niscair.res.in/jspui/handle/123456789/120-
dc.format.extent300888 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.subjectMicrobiological safetyen
dc.subjectFood poisoningen
dc.subjectFood qualityen
dc.subjectMycotoxinsen
dc.subjectFood safetyen
dc.subjectHazard Analysis and Critical Control Pointsen
dc.subjectPrevention of Food Adulterationen
dc.titleFood Borne Diseases and Controlen
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-
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