01930nam a22002297a 450000500170000000800410001702000180005804000070007604100080008308200220009110000220011324500860013526000610022130000330028236500650031552010580038065000460143870000250148494200120150999900190152195201600154020220309102209.0220309b           ||||| |||| 00| 0 eng d  a9788187198055  cAL  aeng  223a664.024bJOSB  aJoshi, V K923130  aBiotechnology food fermentationbMicrobiology, biochemistry and technology- vol.2  aNew DelhibEducational publishers and distributorsc2009  axxxviii,1372p.bPBc24x18cm.  2GeneralaVBI-1344b₹562.5c₹d₹750.00e25%f21-02-2022  aAn 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.  2Food technologyaFood fermentation923131  aPandey, Ashok923132  2ddccBK  c221768d221768  00102ddc40708FSTaSACPGbSACPGd2022-03-04eVidyarthi Booksg562.50l2o664.024 JOSBpPG023703r2023-05-29 00:00:00s2023-05-19v750.00w2022-02-21yBK