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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
26
ssf for foods and beverages
Chisti, Y. (1999). Fermentation (industrial): Basic considerations. In Encyclopedia
of Food Microbiology, eds. R. Robinson, C. Batt and P. Patel. London:
Academic Press, pp.663–674.
Coradin, J.H., Braun, A., Viccini, G., Luz, L.F.D., Krieger, N., and Mitchell,
D.A. (2011). A three- dimensional discrete lattice- based system for mod-
eling the growth of aerial hyphae of filamentous fungi on solid surfaces: A
tool for investigating micro- scale phenomena in solid- state fermentation.
Biochemical Engineering Journal. 54(3), 164–171.
Couri, S., Merces, E.P., Neves, B.C.V., and Senna, L.F. (2006). Digital image
processing as a tool to monitor biomass growth in Aspergillus niger 3t5b8
solid- state fermentation: Preliminar ...
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Publisher Resources

ISBN: 9781439844960