Principles of fermentation technology /

Principles of fermentation technology /

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The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, ferm...

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Библиографические подробности
Главные авторы:	Stanbury, Peter F. (Автор), Whitaker, Allan (Автор), Hall, Stephen J. (College teacher) (Автор)
Формат:	‌
Язык:	English
Опубликовано:	Amsterdam : Butterworth-Heinemann, an imprint of Elsevier, c2017.
Редактирование:	Third edition.
Предметы:	Fermentation. Food Technology.
Classic Catalogue:	View this record in Classic Catalogue

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