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dc.contributor.editorMaría Martínez-Espinosa, Rosa
dc.date.accessioned2021-04-20T16:08:02Z
dc.date.available2021-04-20T16:08:02Z
dc.date.issued2020
dc.identifierONIX_20210420_9781789853148_2611
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/67252
dc.description.abstractIn recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::T Technology, engineering, agriculture::TC Biochemical engineering::TCB Biotechnologyen_US
dc.subject.otherBiotechnology
dc.titleNew Advances on Fermentation Processes
dc.typebook
oapen.identifier.doi10.5772/intechopen.78200
oapen.relation.isPublishedBy78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6
oapen.relation.isbn9781789853148
oapen.relation.isbn9781789853131
oapen.relation.isbn9781839685545
oapen.imprintIntechOpen
oapen.pages240


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