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Amino Acid Fermentation

This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development. The book is divided into four parts, the first of which presents a review of amino acid fermentation, past and present. The second part highlights selected examples of amino acid f...

Detaylı Bibliyografya
Müşterek Yazar:	SpringerLink (Online service)
Diğer Yazarlar:	Yokota, Atsushi (Editör), Ikeda, Masato (Editör)
Materyal Türü:	e-Kitap
Dil:	İngilizce
Baskı/Yayın Bilgisi:	Tokyo : Springer Japan : Imprint: Springer, 2017.
Edisyon:	1st ed. 2017.
Seri Bilgileri:	Advances in Biochemical Engineering/Biotechnology, 159
Konular:	Microbiology. Biotechnology. Food science. Food Science.
Online Erişim:	Full-text access OPAC'ta görüntüle

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