Biochemical and industrial aspects of fermentation

QR kód

Biochemical and industrial aspects of fermentation

Uloženo v:

Podrobná bibliografie
Hlavní autor:	Sakaguchi, K.
Médium:	Kniha
Jazyk:	Undetermined
Vydáno:	Tokyo Kodansha 1971
Témata:	Fermentation,Industrial microbiology
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Podobné jednotky

Microbiology of food fermentations
Autor: Pederson, Carl S.
Vydáno: (1979)

Microbiology and technology of fermented foods
Autor: Hutkins, Robert W.
Vydáno: (2006)

Fermentation processes engineering in the food industry
Autor: Bamforth, Charles W.
Vydáno: (2013)

Rheological behavior of fermentation broths in antibiotic industry /

Microbial utilization of renewable resources
Vydáno: (1983)

Microbial utilization of renewable resources
Vydáno: (1981)

Microbial utilization on renewable resources
Vydáno: (1980)

Industrialization of indigenous fermented foods
Vydáno: (2004)

Fermented beverage production
Autor: Lea, Andrew G. H.
Vydáno: (2003)

Food, fermentation, and micro-organisms
Autor: Bamforth, Charles W.
Vydáno: (2005)

Food, fermentation, and micro-organisms
Autor: Bamforth, Charles W.
Vydáno: (2019)

Fermentation and biochemical engineering handbook : principles, process design, and equipment
Vydáno: (2014)

Batch fermentation :
Autor: Cinar, Ali
Vydáno: (2003)

Công nghệ vi sinh ứng dụng
Autor: Trần Minh Tâm
Vydáno: (2000)

Cơ sở sinh học vi sinh vật
Autor: Nguyễn Thành Đạt
Vydáno: (1999)

Cơ sở sinh học vi sinh vật
Autor: Nguyễn Thành Đạt
Vydáno: (2001)

Công nghệ lên men các chất kháng sinh
Autor: Nguyễn, Văn Cách
Vydáno: (2004)

Fermentation microbiology and biotechnology
Autor: Mishra, Vikas
Vydáno: (2019)

Handbook of dough fermentations
Vydáno: (2003)

Bài giảng vi sinh thực phẩm
Autor: Hồ, Quang Trí
Vydáno: (2000)

Brewing yeast and fermentation
Autor: Boulton, Chris
Vydáno: (2001)

Novel Food Fermentation Technologies
Vydáno: (2016)

Bacteriophage ecology in commercial sauerkraut fermentations /

Alcoholic fermentation
Autor: Banga, Jaspreet
Vydáno: (2019)

Fermented milks
Vydáno: (2006)

Industrial microbiology
Autor: Prescott, Samuel Cate
Vydáno: (1959)

Factors that affect the biosynthesis of xylitol by xylose-fermenting yeasts : A review/
Autor: Suva, Silvio S.

Post-fermentation and -distillation technology : stabilization, aging, and spoilage
Vydáno: (2018)

Innovations in Technologies for Fermented Food and Beverage Industries
Autor: Panda, Sandeep Kumar, a další
Vydáno: (2020)

Molecular Techniques in the Microbial Ecology of Fermented Foods
Autor: Cocolin, Luca, a další
Vydáno: (2020)

Beta-cyclodextrin production by simultaneous fermentation and cyclization /
Autor: Lima, Heron O. S.

Essentials in Fermentation Technology
Autor: Berenjian, Aydin
Vydáno: (2020)

Applications of biotechnology to traditional fermented foods :
Vydáno: (1992)

Fermentation and biochemical engineering handbook :
Vydáno: (2014)

Fermentation and biochemical engineering handbook :
Vydáno: (1997)

Essentials in Fermentation Technology
Vydáno: (2020)

Application of genome-wide expression analysis to identify molecular markers useful in monitoring industrial fermentations /
Autor: Higgins, Vincent J.

The application of biotechnology to industrial sustainability
Autor: Organisation for Economic Co-operation and Development
Vydáno: (2014)

Industrial microbiology
Autor: Prescott, Samuel Cate

Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds
Autor: Nguyễn, Thị Thanh Tịnh, a další
Vydáno: (2025)