Biotechnology Fermentation Chemistry

Advances in Mass Data Analysis of Images and Signals in Medicine, Biotechnology, Chemistry and Food Industry

Advances in Mass Data Analysis of Images and Signals in Medicine, Biotechnology, Chemistry and Food Industry: Third International Conference, MDA … (Lecture Notes in Computer Science) by Petra Perner
English | Aug. 15, 2008 | ISBN: 354070714X | 181 Pages | PDF | 7 MB

The automatic analysis of signals and images together with the characterization and elaboration of their representation features is still a challenging activity in many relevant scientific and hi-tech fields such as medicine, biotechnology, and chemistry.
Biomass Conversion: The Interface of Biotechnology, Chemistry and Materials Science (Repost)

Chinnappan Baskar, Shikha Baskar and Ranjit S. Dhillon, "Biomass Conversion: The Interface of Biotechnology, Chemistry and Materials Science"
English | ISBN: 3642284175 | 2012 | 450 pages | PDF | 8 MB
Biomass Conversion: The Interface of Biotechnology, Chemistry and Materials Science

Chinnappan Baskar, Shikha Baskar and Ranjit S. Dhillon, "Biomass Conversion: The Interface of Biotechnology, Chemistry and Materials Science"
English | ISBN: 3642284175 | 2012 | 450 pages | PDF | 8 MB

Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology)  eBooks & eLearning

Posted by hill0 at May 14, 2017
Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology)

Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology) by Atsushi Yokota
English | 28 July 2017 | ISBN: 4431565183 | 310 Pages | PDF | 6.14 MB

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 fermentation in more detail,
Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology)

Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology) by Casimir C. Akoh
English | 14 Apr. 2017 | ISBN: 1498744850 | 1047 Pages | PDF | 12.24 MB

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research.
Applications of Radiation Chemistry in the Fields of Industry, Biotechnology and Environment

Applications of Radiation Chemistry in the Fields of Industry, Biotechnology and Environment By Margherita Venturi, Mila D’Angelantonio
English | PDF | 2017 | 309 Pages | ISBN : 3319541447 | 12.04 MB

The series Topics in Current Chemistry Collections presents critical reviews from the journal Topics in Current Chemistry organized in topical volumes. The scope of coverage is all areas of chemical science including the interfaces with related disciplines such as biology, medicine and materials science.

Microorganisms and Fermentation of Traditional Foods (Repost)  eBooks & eLearning

Posted by DZ123 at April 16, 2016
Microorganisms and Fermentation of Traditional Foods (Repost)

Ramesh C. Ray, Montet Didier, "Microorganisms and Fermentation of Traditional Foods"
English | 2014 | ISBN: 1482223082 | PDF | pages: 392 | 9,6 mb

Microbial Biotechnology: Progress and Trends (repost)  eBooks & eLearning

Posted by libr at Jan. 27, 2016
Microbial Biotechnology: Progress and Trends (repost)

Microbial Biotechnology: Progress and Trends by Farshad Darvishi Harzevili and Hongzhang Chen
English | 2014 | ISBN: 1482245205 | 379 pages | PDF | 9,8 MB

Brewing Fermentation and Yeast Biotechnology by Christopher Boulton  eBooks & eLearning

Posted by tanas.olesya at Sept. 14, 2015
Brewing Fermentation and Yeast Biotechnology by Christopher Boulton

Brewing Fermentation and Yeast Biotechnology by Christopher Boulton
English | 28 Aug. 2001 | ISBN: 0632054751 | 659 Pages | PDF | 45 MB

This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers′ yeast.

Handbook of Indigenous Foods Involving Alkaline Fermentation (Repost)  eBooks & eLearning

Posted by bookwarrior at Aug. 28, 2015
Handbook of Indigenous Foods Involving Alkaline Fermentation (Repost)

Handbook of Indigenous Foods Involving Alkaline Fermentation By Prabir K. Sarkar, M.J. Robert Nout
2014 | 598 Pages | ISBN: 1466565292 | PDF | 5 MB