Amino Acid Fermentation

Amino Acid Fermentation edited by Atsushi Yokota, Masato Ikeda.

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 f...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Yokota, Atsushi (Editor), Ikeda, Masato (Editor)
Format: eBook
Language:English
Published: Tokyo : Springer Japan : Imprint: Springer, 2017.
Edition:1st ed. 2017.
Series:Advances in Biochemical Engineering/Biotechnology, 159
Springer eBook Collection.
Subjects:
Microbiology.
Biotechnology.
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.

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