Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)
By: and and
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- Synopsis
- With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of
- Copyright:
- 2013
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781040065020
- Related ISBNs:
- 9781439887653, 9781138627246, 9780429112003, 9781439887684, 9781138198678
- Publisher:
- CRC Press
- Date of Addition:
- 11/08/24
- Copyrighted By:
- Taylor & Francis Group, LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Carlos Ricardo Soccol
- Edited by:
- Ashok Pandey
- Edited by:
- Christian Larroche
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- by Carlos Ricardo Soccol
- by Ashok Pandey
- by Christian Larroche
- in Nonfiction
- in Science
- in Technology