This is a comprehensive book which is designed to provide valuable insight on the topics like food preservation, food spoilage, organisms and their use for production of fer- mented foods and beverages. This book is of great use to students at BTech and BSc level.
Key features of the book Comprehensive coverage of the syllabus Clear and precise exposition of the subject Distinct classification of the content into units, sections and sub-sections for a systematic coverage of the subject Contains previous years exam papers to give an overview of the examination pattern Provides students a key for rapid revision for exams The authors have completed their BTech in biotechnology from College of Engineering and Technology, AHL,UP Technical University. Their combined effort and hard work have resulted in this publication.
Nisha Jain was among the few students in the University who have honours degree in BTech and is presently persuing MBA from IGSM. Vijay Singh was one of the dedicated students who had first division in BTech and is now persuing MBA from IMT- Ghaziabad. Surbhi Sharma topped in this subject in the University in 2009 and is now working with ICICI.
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
