Semente Editorial
Semente Editorial has the intention to buy other rights and expand its titles to the international markets. We bought our first rights at the end of 2019, in Spanish, at the Guadalajara Book Fair
View Rights PortalYour Search Results
-
Veterinary bacteriology, virology, parasitologyNovember 2021Veterinary Bacteriology
by Indranil Samanta
The second revised edition consists of the general and systematic Veterinary Bacteriology. The general Bacteriology part contains introduction and history of Microbiology, classification and nomenclature of bacteria, microscopy and micrometry, bacterial stains, structure and morphology of bacteria, growth and nutritional requirements of bacteria, types and sources of infection, pathogenicity, virulence, determinants of virulence, epizootic and enzootic diseases, bacterial toxins, bacterial genetics (mutation, transformation, transduction, conjugation), plasmids and antibiotic resistance. The systematic Bacteriology part contains updated information on history, morphology, classification, resistance, natural habitat, genome, isolation and colony characteristics, biochemical and antigenic properties, pathogenesis, disease produced and diagnosis of each bacterial genus associated with animal and human health. The revised edition will also support the person engaged as Government Veterinarian, independent animal health practitioner, or associated with the laboratory for the diagnosis of animal diseases. The book comprises the diagnostic techniques for each bacterial genus ranging from staining parameters to molecular tools with useful colour photographs.
-
Microbiology (non-medical)January 2013Food Microbiology
Basic and Applied With Laboratory Exercises
by Rita Narayanan & B.Dhanalakshmi
The aim of this book is to unravel the exciting field of food microbiology to the students. This book focuses on the importance and significance of an array of microbes found in food. Food science is a vast field that forays into microbiology, chemistry various elements and ingredients involved in its making and their use in industrial production and ultimately their involvement in human health. Food microbiology is a complex interdisciplinary science which requires critical thinking, innovative approaches, analytical abilities to understand– all of which are provided in this book. Provides a balanced introduction to all major areas of microbiology suitable for students. The illustrations in the text book have been included to match the text and to assist in the visualization of abstract concept.
