Modern applications of traditional biotechnologies
By: edited by M.E. Bushell.
Contributors: Bushell, M. E.
Series: Progress in industrial microbiology ;; v. 19
Publisher: Elsevier; Distributors for the U.S. and Canada, Elsevier Science Pub. Co.
Published: 1984
Place of publication: Amsterdam; New York; New York, N.Y
Language: eng
Number of pages: 466
Subjects: Microbial biotechnology.; Fermentation.; Industrial microbiology.
Notes: Includes bibliographies and index.
Table of contents: title: Developments in the microbiology of wine production / by S. Lafon-Lafourcade and P. Ribereau-Gayon; title: Current approaches to brewery fermentations / by J. MacDonald ... [et al.]; title: The physiology and microbiology of Scotch whisky production / by D.R. Berry; title: Microorganisms and their enzymes in the maturation of cheeses / by B.A. Law; title: Application of biotechnology to the animal health industry / by W.J. Marsheck, Jr.; title: Production, properties, and applications of xanthan / by J.F. Kennedy and I.J. Bradshaw; title: Progress in soy sauce and related fermentations / by B.J.B. Wood; title: Fermentations involved in the production of cocoa, coffee, and tea / by K.L. Jones and S.E. Jones.