Fermentation: A Practical Approach is a collection of methods and techniques covering the setting up and use of fermentation units in academic research and industrial laboratories. The emphasis is on the breadth of usage of small-scale fermenters and the interdisciplinary nature of fermentation itself. The topics covered include fermentation modelling, sterilization, and instrumentation.
This area of research has many important industrial applications, as evidenced by the affiliations of the authors (Hoechst, ICI, Beecham Pharmaceuticals).
Publisher: Oxford University Press
Number of pages: 240
Weight: 370 g
Dimensions: 230 x 156 x 14 mm
'The book contains a wealth of practical information and guidance, which would be of great value to newcomers to fermentation ... it can be thoroughly recommended.'
G.T. Banks, Federation of European Biochemical Societies, Vol. 268, No.1, August 1990
'fills a long-standing gap in the literature and should find wide acceptance among practising microbiologists'
David W. Tempest, Society for General Microbiology Quarterly, November 1990