01758nam a22002177a 4500 20220309102209.0 220309b ||||| |||| 00| 0 eng d 9788187198055 AL eng 23 664.024 JOSB Joshi, V K 23130 Biotechnology food fermentation Microbiology, biochemistry and technology- vol.2 New Delhi Educational publishers and distributors 2009 xxxviii,1372p. PB 24x18cm. General VBI-1344 ₹562.5 ₹ ₹750.00 25% 21-02-2022 An illustrative and comprehensive collection of articles written by world renowned experts in the area of Biotechnology of Food Fermentation. Volume I deals with the basic aspects of the subject matter and have 12 chapters covering microbiological, biochemical and technological aspects, including genetic manipulation of industrially important microorganisms, microbial toxins, sensory evaluation of foods, fermentation types and systems, packaging and economics. Volume II deals with the applied aspects and comprises 20 chapters. These cover oriental fermented foods, grape, fruit, and cereal based beverages and products milk, meat and vegetable fermentation, microbial production of protein, fat, enzymes, food additives gums, amino-acids, vitamins, organic acids, etc., and food industry waste utilization. Each of the articles provides state-of-art information on the subject matter. Both the volumes are very useful for biotechnologies, microbiologists dealing with food fermentation and the set is recommended for teaching and research purpose. Food technology Food fermentation 23131 Pandey, Ashok 23132 ddc BK 221768 221768 0 0 ddc 0 0 FST SACPG SACPG 2022-03-04 Vidyarthi Books 562.50 2 664.024 JOSB PG023703 2023-05-29 00:00:00 2023-05-19 750.00 2022-02-21 BK