Prescott, Samuel Cate et. al. <br/><br/>
Industrial microbiology 

 - 4 
 - New Delhi  CBS Publisher and Distributors Pvt. Ltd  1982 
 - xii, 883p. 
<br/><br/>PREFACE<br/>SECTION I GENERAL<br/>1. Outline of Microbial Taxonomy, Metabolism, and Genetics, Gerald Reed<br/>2. Yeasts, M.W. Miller <br/>3. Pure Culture Methods, David K. Dalby<br/><br/>SECTION II FOOD FERMENTATIONS<br/>4. Cheese, Elmer H. Marth<br/>5. Other Fermented Dairy Products, Ramesh C. Chandan<br/>6. Lactic Acid Fermentation of Cabbage, Cucumbers, Olives, and Other Produce, Reese H. Vaughn<br/>7. Fermented Sausage, L. Wendell Haymon<br/>8. Bakery Foods, J.G. Ponte, Jr. and Gerald Reed<br/>9. Wine and Brandy, I. Benda<br/>10. Beer, J. Raymond Helbert<br/>11. Distilled Beverage Alcohol, DA. Brandt<br/>12. Oriental Fermented Foods, Hwa L. Wang and C.W. Hesseltine<br/><br/>SECTION III FOOD RELATED<br/>FERMENTATIONS<br/>13. Microbial Biomass, Single Cell Protein, and Other Microbial Products, Gerald Reed<br/>14. Production of Bakers' Yeast, Gerald Reed<br/>15. Enzyme Production, J.TP. Boing<br/>16. Citric Acid, K.K. Kapoor, K. Chaudhary, and P. Tauro<br/>17. Amino Acids, K. Nakayama<br/>18. Vinegar, Heinrich Ebner<br/>19. Production of Fermentation Alcohol as a Fuel Source, Gerald Reed<br/>APPENDIX<br/>INDEX<br/> 
<br/><br/><label>ISBN: </label>9788123910017 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermentation<br/>Molds (Fungi)
<br/><br/><label>Dewey Class. No.: </label>660.62 PRE