000			01556nam a2200205Ia 4500
008			210713s1982 xx 000 0 und d
020			_a9788123910017
041			_aeng
082			_a660.62 PRE
100			_aPrescott, Samuel Cate et. al.
245			_aIndustrial microbiology
250			_a4
260			_aNew Delhi _bCBS Publisher and Distributors Pvt. Ltd _c1982
300			_axii, 883p.
365			_b725
504			_aPREFACE SECTION I GENERAL 1. Outline of Microbial Taxonomy, Metabolism, and Genetics, Gerald Reed 2. Yeasts, M.W. Miller 3. Pure Culture Methods, David K. Dalby SECTION II FOOD FERMENTATIONS 4. Cheese, Elmer H. Marth 5. Other Fermented Dairy Products, Ramesh C. Chandan 6. Lactic Acid Fermentation of Cabbage, Cucumbers, Olives, and Other Produce, Reese H. Vaughn 7. Fermented Sausage, L. Wendell Haymon 8. Bakery Foods, J.G. Ponte, Jr. and Gerald Reed 9. Wine and Brandy, I. Benda 10. Beer, J. Raymond Helbert 11. Distilled Beverage Alcohol, DA. Brandt 12. Oriental Fermented Foods, Hwa L. Wang and C.W. Hesseltine SECTION III FOOD RELATED FERMENTATIONS 13. Microbial Biomass, Single Cell Protein, and Other Microbial Products, Gerald Reed 14. Production of Bakers' Yeast, Gerald Reed 15. Enzyme Production, J.TP. Boing 16. Citric Acid, K.K. Kapoor, K. Chaudhary, and P. Tauro 17. Amino Acids, K. Nakayama 18. Vinegar, Heinrich Ebner 19. Production of Fermentation Alcohol as a Fuel Source, Gerald Reed APPENDIX INDEX
650			_aFermentation
650			_aMolds (Fungi)
942			_cBOOK
999			_c87792 _d87792