Vinod K. Tewari – författare
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2 produkter
2 produkter
E-bok
Engelska, 2011587 kr
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Karnataka was a pioneering State in local governance and decentralization. It was the first state to recommend constitutional amendment to strengthen local governments in the country in the early 80s and brought to the national attention the new era of panchayats since 1987. Karnataka showed the path and Rajiv Gandhi took it forward by introducing the Constitutional Amendment to give constitutional status to the Panchayats, making them the institutions of self-government. This book is the outcome of an indepth analysis of the 20 years'' journey of the new panchayats in Karnataka. The papers and views presented in this volume by experts, political leaders and elected panchayat representatives analyze the achievements and shortfalls of the local government system in the state. The book provides invaluable information for policy makers, academics and students of local government and decentralization.
E-bok
Engelska, 20216 440 kr
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Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, other fermented foods, bread, beer, and wine. Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses, and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins, can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria, can be used to kill bacterial pathogens. Thorough preparation of food, including proper cooking, eliminates most bacteria and viruses. However, toxins produced by contaminants may not be heat-labile, and some are not eliminated by cooking.