CONTENTS:- Food as a Substrate for Microogranisms; Spoilage of Fruits and Vegetables; Spoilage of Miscellaneous Foods; Chemistry of Food Spoilage; Preservation of Food; Preservation by Radiation; Contamination, Preservation and Spoilage of Vegetables and Fruits; Food Dehydration: Drying Methods and Driers; Dynamics of Food Packaging Technology; Microbiology in Food Sanitation.
