Last edited by Akinotaxe
Monday, April 27, 2020 | History

2 edition of Fermentation advances found in the catalog.

Fermentation advances

International Fermentation Symposium 3d Rutgers University 1968.

Fermentation advances

[papers]

by International Fermentation Symposium 3d Rutgers University 1968.

  • 117 Want to read
  • 23 Currently reading

Published by Academic Press in New York .
Written in English

    Subjects:
  • Fermentation -- Congresses.

  • Edition Notes

    StatementEdited by D. Perlman.
    ContributionsPerlman, D., 1920- ed., American Chemical Society. Division of Microbial Chemistry and Technology., International Union of Pure and Applied Chemistry. Fermentation Industries Section., Rutgers University, New Brunswick, N.J. Institute of Microbiology.
    Classifications
    LC ClassificationsTP501 .I5 1968aa
    The Physical Object
    Paginationxvi, 909 p.
    Number of Pages909
    ID Numbers
    Open LibraryOL5074741M
    LC Control Number74091415

    This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, and includes comprehensive information on fermentation File Size: KB. is a platform for academics to share research papers. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues; Applications of enzymes in food processing; Fermentation technology.


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Fermentation advances by International Fermentation Symposium 3d Rutgers University 1968. Download PDF EPUB FB2

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Solid state fermentation, popularly abbreviated as SSF, is currently investigated by many groups throughout the world. The study of this technique was largely. Solid state fermentation, popularly abbreviated as SSF, is currently investigated by many groups throughout the world.

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The book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications. The 20 chapters written by subject matter experts are divided into two parts: Principles and Applications.

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