Hygiene in Food Manufacturing and Handling

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Authors

  • 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.

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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://www.informaticsjournals.com/index.php/ijnd/article/view/11448

Issue

Volume 12, Issue 11, November 1975

Section

Book Review

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

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