Download or read book Studies in Cellulose Decomposition by an Anaerobic Thermophilic Bacterium and Two Associated Non cellulolytic Species written by Lennart Enebo and published by . This book was released on 1954 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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Download or read book Bacteriological Reviews written by and published by . This book was released on 1953 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Annual Report of the Agricultural Experiment Station of the University of Wisconsin for the Year written by University of Wisconsin. Agricultural Experiment Station and published by . This book was released on 1935 with total page 1142 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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Download or read book Findings in Farm Science from Wisconsin s Proving Grounds written by David R. Mitchell and published by . This book was released on 1935 with total page 844 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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Download or read book Bacteria Associated with Wood Products and Their Effects on Certain Chemical and Physical Properties of Wood written by David Tom Knuth and published by . This book was released on 1964 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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Download or read book Solar Energy Update written by and published by . This book was released on 1984 with total page 884 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advanced Fermentation and Cell Technology written by Byong H. Lee and published by John Wiley & Sons. This book was released on 2021-10-25 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. Advanced Fermentation and Cell Technology provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies Includes overviews of the global market size of bioproducts and the fundamentals of cell technology Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices Explores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology Advanced Fermentation and Cell Technology is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors.