01953nam 2200493 450 991016920180332120221019132947.0953-51-5467-2953-51-2928-7(CKB)3710000001157155(NjHacI)993710000001157155(oapen)https://directory.doabooks.org/handle/20.500.12854/47531(MiAaPQ)EBC30390211(Au-PeEL)EBL30390211(EXLCZ)99371000000115715520221019d2017 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierFermentation Processes /edited by Angela Faustino Jozala1st ed.IntechOpen2017Croatia :IntechOpen,2017.1 online resource (310 pages) illustrations953-51-2927-9 Includes bibliographical references.Fermentation is a theme widely useful for food, feed and biofuel production. Indeed each of these areas, food industry, animal nutrition and energy production, has considerable presence in the global market. Fermentation process also has relevant applications on medical and pharmaceutical areas, such as antibiotics production. The present book, Fermentation Processes, reflects that wide value of fermentation in related areas. It holds a total of 14 chapters over diverse areas of fermentation research.FermentationLife SciencesFood TechnologyAgricultural and Biological SciencesBromatologyFermentation.660.28449Angela Faustino Jozalaauth1366691Jozala Angela FaustinoNjHacINjHaclBOOK9910169201803321Fermentation Processes3389293UNINA