Basics of Industrial Biotechnology. Volume 1
Dr. Ritu Singh Rajput
An introductory text on fermentation, upstream and downstream processing, and the production of primary and secondary metabolites, ethanol and vitamins. Each chapter ends with review questions.
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Course notes on the microorganisms behind bread, cheese, yogurt, beer and wine, plus food enzymes, preservation and genetically modified foods. Shows how fermentation became one of the oldest biotechnologies.
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