An association of food with microbiology is inseparable. Advancement in microbiology helped us in many ways like improving storage shelf life, new process techniques, new products / packaging, economic gain, etc. I am been working in the Quality Department for the past four years with basic microbiology and fermentation as my course curriculum and of course as QA member have to deal with Microbiology. But every time I feel that I should improve / update in this subject knowledge. Most of the time this forum is a guidance to me, Now I want you to suggest me good books in Food microbiology which will helps in shining in my new job.
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