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...

Full description

Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Yokota, Atsushi (Editor), Ikeda, Masato (Editor)
Format: e-Book
Language:English
Published: Tokyo : Springer Japan : Imprint: Springer, 2017.
Edition:1st ed. 2017.
Series:Advances in Biochemical Engineering/Biotechnology, 159
Subjects:
Microbiology.
Biotechnology.
Food science.
Food Science.
Online Access:Full-text access
View in OPAC

Internet

Full-text access
View in OPAC

Merkez Kütüphane

Holdings details from Merkez Kütüphane
Copy UnknownBarcode

Similar Items