Handbook of Food and Beverage Fermentation Technology

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Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield
CRC Press, Mar 19, 2004 - Technology & Engineering - 1000 pages
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Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel
 

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food tech

Contents

II
1
V
9
VI
23
VIII
51
XI
89
XIII
113
XVI
125
XVIII
147
LXVII
445
LXX
459
LXXIII
481
LXXVI
497
LXXIX
533
LXXXI
571
LXXXIII
583
LXXXVI
595

XIX
159
XXII
183
XXIV
195
XXVII
219
XXX
241
XXXI
255
XXXIV
277
XXXVII
291
XL
309
XLIII
327
XLVI
343
XLIX
353
LII
369
LV
385
LVIII
397
LXI
417
LXIV
429
LXXXIX
611
XCII
621
XCIII
657
XCVI
669
XCVIII
677
CI
695
CII
721
CV
729
CVII
757
CIX
783
CXII
799
CXV
817
CXVIII
833
CXXIII
879
CXXVI
891
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