000			01758nam a22002177a 4500
005			20220309102209.0
008			220309b ||||| |||| 00| 0 eng d
020			_a9788187198055
040			_cAL
041			_aeng
082			_223 _a664.024 _bJOSB
100			_aJoshi, V K _923130
245			_aBiotechnology food fermentation _bMicrobiology, biochemistry and technology- vol.2
260			_aNew Delhi _bEducational publishers and distributors _c2009
300			_axxxviii,1372p. _bPB _c24x18cm.
365			_2General _aVBI-1344 _b₹562.5 _c₹ _d₹750.00 _e25% _f21-02-2022
520			_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.
650			_2Food technology _aFood fermentation _923131
700			_aPandey, Ashok _923132
942			_2ddc _cBK
999			_c221768 _d221768