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Books on the topic 'Batch fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Ali, Cinar, ed. Batch fermentation: Modeling, monitoring, and control. Marcel Dekker, 2003.

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2

Pennell, Ruth Diane. Batch and continuous fermentation methods for the production of dextransucrase. Aston University. Department of Chemical Engineering and Applied Chemistry, 1991.

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3

Ajongwen-Numfor, Numfor John. The production of the enzyme dextransucrase by batch and continuous fermentation techniques. Aston University. Department of Chemical Engineering and Applied Chemistry, 1988.

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4

Morton, Philip Harvey. Protein recovery by fluidised bed adsorption: Indirect and direct integration with batch fermentations. University of Birmingham, 1994.

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5

Fed-Batch Fermentation. Elsevier, 2014. http://dx.doi.org/10.1016/c2013-0-18202-5.

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6

Cinar, Ali, Satish J. Parulekar, Cenk Undey, and Gulnur Birol. Batch Fermentation : Modeling: Monitoring, and Control. Taylor & Francis Group, 2003.

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7

Cinar, Ali, Satish J. Parulekar, Cenk Undey, and Gulnur Birol. Batch Fermentation : Modeling: Monitoring, and Control. Taylor & Francis Group, 2003.

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8

Cinar, Ali, Satish J. Parulekar, Cenk Undey, and Gulnur Birol. Batch Fermentation : Modeling: Monitoring, and Control. Taylor & Francis Group, 2003.

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9

Cinar, Ali, Satish J. Parulekar, Cenk Undey, and Gulnur Birol. Batch Fermentation : Modeling: Monitoring, and Control. Taylor & Francis Group, 2003.

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10

Cinar, Ali, Satish J. Parulekar, Cenk Undey, and Gulnur Birol. Batch Fermentation : Modeling: Monitoring, and Control. Taylor & Francis Group, 2003.

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11

Cinar, Ali, Satish J. Parulekar, Cenk Undey, and Gulnur Birol. Batch Fermentation: Modeling, Monitoring, and Control (Chemical Industries, Vol. 93) (Chemical Industries). CRC, 2003.

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12

Moulton, Garner G. Fed-Batch Fermentation: A Practical Guide to Scalable Recombinant Protein Production in Escherichia Coli. Elsevier Science & Technology, 2014.

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13

Fed-Batch Fermentation: A Practical Guide to Scalable Recombinant Protein Production in Escherichia Coli. Elsevier Science & Technology, 2018.

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14

Claes, Johan. Optimal adaptive control of the fed-batch baker's yeast fermentation process. 1999.

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15

WECK and Stephanie Thurow. WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and More. Skyhorse Publishing Company, Incorporated, 2018.

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16

Thurow, Stephanie. Can It and Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year. Skyhorse Publishing Company, Incorporated, 2017.

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17

Can it & ferment it: More than 75 satisfying small-batch canning and fermentation recipes for the whole year. Skyhorse, 2017.

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18

Baraw, Delmar. Complete Guide to Pressure Canning : Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year: Canning Food Storage. Independently Published, 2021.

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19

Pilcher, Jeffrey M. Hopped Up. Oxford University PressNew York, 2024. http://dx.doi.org/10.1093/oso/9780197676042.001.0001.

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Abstract Hopped Up is a global history of beer describing how diverse local styles became standardized through industrialization into the light, crisp style known as Pilsner. Beer is considered broadly as a fermented, grain-based or similar beverage, including African sorghum beer, Japanese sake, Bolivian chicha, and Mexican pulque in addition to European barley beers. Technological change and scientific brewing contributed to this standardization by allowing greater control over the fermentation process. European imperialism also contributed to the global spread of lager beer by equating it w

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