000			03087nam a2200373 i 4500
001			43645
003			BD-DhAAL
005			20241031161613.0
008			241031t20172017ne a b 001 0 eng d
010			_a 2016936181
020			_a9780080999531
020			_a0080999530
035			_a(OCoLC)ocn965605531
040			_aSINAP _beng _erda _cSINAP _dOCLCO _dORX _dYDX _dOCLCF _dWAU _dSOI _dVRC _dDLC _dBD-DhAAL
042			_alccopycat
050	0	0	_aTP156.F4 _bS7 2017
082	0	4	_a664.024 _223
100	1		_aStanbury, Peter F., _eauthor. _957089
245	1	0	_aPrinciples of fermentation technology / _cPeter F. Stanbury, Allan Whitaker, Stephen J. Hall.
250			_aThird edition.
264		1	_aAmsterdam : _bButterworth-Heinemann, an imprint of Elsevier, _cc2017.
300			_axix, 803 pages : _billustrations ; _c24 cm
504			_aIncludes bibliographical references and index.
505	0		_aAn introduction to fermentation processes -- Microbial growth kinetics -- The isolation and improvement of industrially important microorganisms -- Media for industrial fermentations -- Sterilization -- Culture preservation and inoculum development -- Design of a fermenter -- Instrumentation and control -- Aeration and agitation -- The recovery and purification of fermentation products -- Effluent treatment -- The production of heterologous proteins.
520			_aThe successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field.--
526			_aMNS
650		0	_aFermentation.
650		0	_aFood Technology. _957090
700	1		_aWhitaker, Allan, _eauthor. _957091
700	1		_aHall, Stephen J. _c(College teacher), _eauthor. _957092
852			_aAyesha Abed Library _cGeneral Stacks
942			_2ddc _cBK
999			_c46941 _d46941