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Books on the topic 'Microbiology and Fermentation Technology'

Author: Grafiati

Published: 4 June 2021

Last updated: 7 February 2022

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1

Advances in fermentation technology. New Delhi: Asiatech Publishers, 2008.

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2

Handbook of animal-based fermented food and beverage technology. Boca Raton, FL: CRC Press, 2012.

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3

Handbook of plant-based fermented food and beverage technology. 2nd ed. Boca Raton, FL: CRC Press, 2012.

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4

El-Mansi, Mansi. Fermentation microbiology and biotechnology. 3rd ed. Boca Raton, FL: Taylor & Francis/CRC Press, 2012.

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5

McNeil, B. Practical fermentation technology. West Sussex, England: Wiley, 2008.

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6

McNeil, Brian, and Linda M. Harvey, eds. Practical Fermentation Technology. Chichester, UK: John Wiley & Sons, Ltd, 2008. http://dx.doi.org/10.1002/9780470725306.

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7

Food, fermentation, and micro-organisms. Oxford: Blackwell Science, 2005.

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8

Yi, Chʻŏr-ho. Fermentation technology in Korea. Seoul: Korea University Press, 2001.

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9

Allan, Whitaker, and Hall Stephen J, eds. Principles of fermentation technology. 2nd ed. Oxford, U.K: Butterworth-Heinemann, 1995.

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10

Berenjian, Aydin, ed. Essentials in Fermentation Technology. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-16230-6.

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11

Allan, Whitaker, and Hall Stephen J, eds. Principles of fermentation technology. 2nd ed. Oxford, U.K: Pergamon, 1995.

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12

Ward, Owen P. Fermentation biotechnology: Principles, processes and products. Milton Keynes, England: Open University Press, 1989.

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13

Ward, Owen P. Fermentation biotechnology: Principles, processes and products. Chichester: Wiley, 1992.

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14

Ling, Wang, ed. Science and civilisation in China. Cambridge: Cambridge University Press, 1988.

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15

Nathan, Sivin, and Lu Gwei-djen, eds. Science and civilisation in China. Cambridge: Cambridge University Press, 2000.

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16

Zhongguo ke xue ji shu shi. Shanghai: Ke xue chu ban she, 1990.

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17

Roseiro, Jose Carlos Pereira. Improvement of Xanthan fermentation technology. Birmingham: University of Birmingham, 1991.

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18

Kronlöf, Jukka. Immobilized yeast in continuous fermentation of beer. Espoo: Technical Research Centre of Finland, 1994.

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19

Ewing, W. N. The living gut: An introduction to micro-organisms in nutrition. Dungannon: Context, 1994.

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20

Krause, Jürgen. Industrial fermentation: Food processes, nutrient sources, and production strategies. New York: Nova Science Publishers, 2009.

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21

Kuila, Arindam, and Vinay Sharma, eds. Principles and Applications of Fermentation Technology. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2018. http://dx.doi.org/10.1002/9781119460381.

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22

Baglio, Ettore. Chemistry and Technology of Yoghurt Fermentation. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-07377-4.

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23

Fermentation: Effects on food properties. Boca Raton: Taylor & Francis, 2012.

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24

1920-, Gould Wilbur A., ed. Practical food microbiology & technology. 3rd ed. Malabar, Fla: Krieger Pub. Co., 1992.

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25

Virkajärvi, Ilkka. Feasibility of continuous main fermentation of beer using immobilized yeast. Espoo [Finland]: Technical Research Centre of Finland, 2001.

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26

(Firm), Knovel, ed. Encyclopedia of bioprocess technology: Fermentation, biocatalysis, and bioseparation. New York: John Wiley & Sons, 1999.

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27

Flickinger, Michael C. Encyclopedia of bioprocess technology: Fermentation, biocatalysis, and bioseparation. New York: John Wiley, 1999.

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28

Immobilized microbial systems: Principles, techniques, and industrial applications. Malabar, Fla: R.E. Krieger Pub. Co., 1988.

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29

Gachok, V. P. Strannye attraktory v biosistemakh. Kiev: Nauk. dumka, 1989.

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30

Mountney, George J. Practical food microbiology and technology. 3rd ed. New York: Van Nostrand Reinhold, 1988.

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31

Mountney, George J. Practical food microbiology and technology. 3rd ed. New York: Van Nostrand Reinhold, 1989.

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32

P, Sutherland Jane, ed. Beverages: Technology, chemistry and microbiology. London: Chapman & Hall, 1994.

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33

1929-, Formica Joseph V., ed. Wine microbiology: Science and technology. New York: Marcel Dekker, 2001.

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34

Tamang, Jyoti Prakash. Himalayan fermented foods: Microbiology, nutrition, and ethnic values. Boca Raton: Taylor & Francis, 2010.

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35

Gupta, Rajni. Microbial technology. New Delhi: A.P.H., 2001.

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36

Biotechnology: Food fermentation : Microbiology, biochemistry, and technology. Exclusive distributors, Asiatech Publishers Inc, 1999.

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37

Dr, Joshi V. K., and Pandey Ashok, eds. Biotechnology: Food fermentation : microbiology, biochemistry, and technology. New Delhi: Educational Publishers & Distributors, 1999.

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38

Sharma, Vinay, and Arindam Kuila. Principles and Applications of Fermentation Technology. Wiley & Sons, Incorporated, John, 2018.

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39

Sharma, Vinay, and Arindam Kuila. Principles and Applications of Fermentation Technology. Wiley & Sons, Incorporated, John, 2018.

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40

H, Hui Y., ed. Handbook of food and beverage fermentation technology. New York: Marcel Dekker, 2004.

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41

Ray, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.

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42

Ray, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.

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43

Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.

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44

Ray, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.

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45

K, Joshi V., and Pandey Ashok, eds. Biotechnology: Food fermentation : microbiology, biochemistry and technology&eeditors, V.K. Joshi and Ashok Pandey. New Delhi: Educational Publishers & Distributors, 1999.

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46

Bryce, C. F. A., and E. M. T. El-Mansi. Fermentation Microbiology and Biotechnology. Taylor & Francis Group, 1999.

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47

Mansi, El-Mansi, and Bryce Charles F. A, eds. Fermentation microbiology and biotechnology. London: Taylor & Francis, 1999.

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48

Mansi, El-Mansi, and Bryce Charles F. A, eds. Fermentation microbiology and biotechnology. 2nd ed. Boca Raton: CRC/Taylor & Francis, 2007.

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49

Brar, Satinder K., Ratul K. Das, and Saurabh J. Sarma. Microbial Sensing in Fermentation. Wiley & Sons, Incorporated, John, 2018.

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50

Brar, Satinder K., Ratul K. Das, and Saurabh J. Sarma. Microbial Sensing in Fermentation. Wiley & Sons, Incorporated, John, 2018.

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