Hygiene in Food Manufacturing and Handling
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Authors
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Vijayalakshmi Purushothaman
Abstract
The book 'Hygiene in food manufacturing and handling' gives in detail, information on bacteria, moulds and yeasts, how poisoning by these organisms is possible in preserved foods, the non-bacterial food poisoning, food spoilage and how food could be protected from such organisms.Downloads
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Published
1975-11-01
How to Cite
Purushothaman, V. (1975). Hygiene in Food Manufacturing and Handling. The Indian Journal of Nutrition and Dietetics, 12(11), 375–376. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11448
Issue
Section
Book Review
License
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