Description |
ix, 466 pages : illustrations ; 25 cm |
Series |
Progress in industrial microbiology ; v. 19 |
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Progress in industrial microbiology ; v. 19
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Contents |
Developments in the microbiology of wine production / by S. Lafon-Lafourcade and P. Ribereau-Gayon -- Current approaches to brewery fermentations / by J. MacDonald ... [et al.] -- The physiology and microbiology of Scotch whisky production / by D.R. Berry -- Microorganisms and their enzymes in the maturation of cheeses / by B.A. Law -- Application of biotechnology to the animal health industry / by W.J. Marsheck, Jr. -- Production, properties, and applications of xanthan / by J.F. Kennedy and I.J. Bradshaw -- Progress in soy sauce and related fermentations / by B.J.B. Wood -- Fermentations involved in the production of cocoa, coffee, and tea / by K.L. Jones and S.E. Jones |
Bibliography |
Includes bibliographies and index |
Subject |
Biotechnology.
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Fermentation.
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Industrial microbiology.
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Microbial biotechnology.
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Author |
Bushell, M. E.
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LC no. |
84244074 |
ISBN |
0444423648 |
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