| Description |
ix, 466 pages : illustrations ; 25 cm |
| Series |
Progress in industrial microbiology ; v. 19 |
|
Progress in industrial microbiology ; v. 19
|
| 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.
|
|
Fermentation.
|
|
Industrial microbiology.
|
|
Microbial biotechnology.
|
| Author |
Bushell, M. E.
|
| LC no. |
84244074 |
| ISBN |
0444423648 |
|
