Biotechnology - Food Fermentation Books

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We bring forth to our clients a book named Biotechnology: Food Fermentation, which covers the topics of Microbiology, Biochemistry and Technology and is available in two volumes. The contents of the book are written by the experts in the field of Biotechnology and Food Fermentation. Both the volumes are helpful in teaching and conducting researchers and is very useful for microbiologists, biotechnologies that deal in the area of food fermentation. Volume I have 12 chapters and covers different topics, such as: Microbiological, biochemical and technological aspects Genetic manipulation of industrially important micro-organisms, microbial toxins Sensory evaluation of foods Fermentation types and systems Packaging and economics Volume II have 20 chapters and deals with the applied aspects of: Oriental fermented foods, grape, fruit, and cereal based beverages and milk & meat products Vegetable fermentation Microbial production of protein, fat, enzymes, food additives gums, amino-acids, vitamins, Organic acids Food industry waste utilization Specifications: Editors: V.K. Joshi and Ashok Pandey (Vol. I): PB, Pages 574 (Vol. II): PB , Pages 911 Cost: Rs. 1500/-(For Set)We bring forth to our clients a book named Biotechnology: Food Fermentation, which covers the topics of Microbiology, Biochemistry and Technology and is available in two volumes. The contents of the book are written by the experts in the field of Biotechnology and Food Fermentation. Both the volumes are helpful in teaching and conducting researchers and is very useful for microbiologists, biotechnologies that deal in the area of food fermentation. Volume I have 12 chapters and covers different topics, such as: Microbiological, biochemical and technological aspects Genetic manipulation of industrially important micro-organisms, microbial toxins Sensory evaluation of foods Fermentation types and systems Packaging and economics Volume II have 20 chapters and deals with the applied aspects of: Oriental fermented foods, grape, fruit, and cereal based beverages and milk & meat products Vegetable fermentation Microbial production of protein, fat, enzymes, food additives gums, amino-acids, vitamins, Organic acids Food industry waste utilization Specifications: Editors: V.K. Joshi and Ashok Pandey (Vol. I): PB, Pages 574 (Vol. II): PB , Pages 911 Cost: Rs. 1500/-(For Set)We bring forth to our clients a book named Biotechnology: Food Fermentation, which covers the topics of Microbiology, Biochemistry and Technology and is available in two volumes. The contents of the book are written by the experts in the field of Biotechnology and Food Fermentation. Both the volumes are helpful in teaching and conducting researchers and is very useful for microbiologists, biotechnologies that deal in the area of food fermentation. Volume I have 12 chapters and covers different topics, such as: Microbiological, biochemical and technological aspects Genetic manipulation of industrially important micro-organisms, microbial toxins Sensory evaluation of foods Fermentation types and systems Packaging and economics Volume II have 20 chapters and deals with the applied aspects of: Oriental fermented foods, grape, fruit, and cereal based beverages and milk & meat products Vegetable fermentation Microbial production of protein, fat, enzymes, food additives gums, amino-acids, vitamins, Organic acids Food industry waste utilization Specifications: Editors: V.K. Joshi and Ashok Pandey (Vol. I): PB, Pages 574 (Vol. II): PB , Pages 911 Cost: Rs. 1500/-(For Set)We bring forth to our clients a book named Biotechnology: Food Fermentation, which covers the topics of Microbiology, Biochemistry and Technology and is available in two volumes. The contents of the book are written by the experts in the field of Biotechnology and Food Fermentation. Both the volumes are helpful in teaching and conducting researchers and is very useful for microbiologists, biotechnologies that deal in the area of food fermentation. Volume I have 12 chapters and covers different topics, such as: Microbiological, biochemical and technological aspects Genetic manipulation of industrially important micro-organisms, microbial toxins Sensory evaluation of foods Fermentation types and systems Packaging and economics Volume II have 20 chapters and deals with the applied aspects of: Oriental fermented foods, grape, fruit, and cereal based beverages and milk & meat products Vegetable fermentation Microbial production of protein, fat, enzymes, food additives gums, amino-acids, vitamins, Organic acids Food industry waste utilization Specifications: Editors: V.K. Joshi and Ashok Pandey (Vol. I): PB, Pages 574 (Vol. II): PB , Pages 911 Cost: Rs. 1500/-(For Set)We bring forth to our clients a book named Biotechnology: Food Fermentation, which covers the topics of Microbiology, Biochemistry and Technology and is available in two volumes. The contents of the book are written by the experts in the field of Biotechnology and Food Fermentation. Both the volumes are helpful in teaching and conducting researchers and is very useful for microbiologists, biotechnologies that deal in the area of food fermentation. Volume I have 12 chapters and covers different topics, such as: Microbiological, biochemical and technological aspects Genetic manipulation of industrially important micro-organisms, microbial toxins Sensory evaluation of foods Fermentation types and systems Packaging and economics Volume II have 20 chapters and deals with the applied aspects of: Oriental fermented foods, grape, fruit, and cereal based beverages and milk & meat products Vegetable fermentation Microbial production of protein, fat, enzymes, food additives gums, amino-acids, vitamins, Organic acids Food industry waste utilization Specifications: Editors: V.K. Joshi and Ashok Pandey (Vol. I): PB, Pages 574 (Vol. II): PB , Pages 911 Cost: Rs. 1500/-(For Set)We bring forth to our clients a book named Biotechnology: Food Fermentation, which covers the topics of Microbiology, Biochemistry and Technology and is available in two volumes. The contents of the book are written by the experts in the field of Biotechnology and Food Fermentation. Both the volumes are helpful in teaching and conducting researchers and is very useful for microbiologists, biotechnologies that deal in the area of food fermentation. Volume I have 12 chapters and covers different topics, such as: Microbiological, biochemical and technological aspects Genetic manipulation of industrially important micro-organisms, microbial toxins Sensory evaluation of foods Fermentation types and systems Packaging and economics Volume II have 20 chapters and deals with the applied aspects of: Oriental fermented foods, grape, fruit, and cereal based beverages and milk & meat products Vegetable fermentation Microbial production of protein, fat, enzymes, food additives gums, amino-acids, vitamins, Organic acids Food industry waste utilization Specifications: Editors: V.K. Joshi and Ashok Pandey (Vol. I): PB, Pages 574 (Vol. II): PB , Pages 911 Cost: Rs. 1500/-(For Set)