1. A handbook on high value fermentation products. Human welfare / Volume 2, (2019) Authors: Saran, Saurabh; Babu, Vikash; Chaubey, Asha Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A natural history of beer. ([2019]) Authors: DeSalle, Rob; Tattersall, Ian Other Names: Wynne, Patricia illustrator. Record Type: Book Extent: 1 online resource (xi, 242 pages), illustrations, maps View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Advanced fermentation and cell technology. (2020) Authors: Lee, Byong H Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Advances in applied microbiology. Volume 44 (©1997) Other Names: Neidleman, Saul L, 1929-; Laskin, Allen I, 1928- Record Type: Book Extent: 1 online resource (358 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Amino acid fermentation. (2017) Editors: Yokota, Atsushi; Ikeda, Masato Record Type: Book Extent: 1 online resource (310 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Biotechnology. Large scale process and production. Procedures for fermentation and downstream processes. (15th August 1997) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. BS ISO 23854. Fermented meat products. Specification. (21st December 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (15 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. BS ISO 24220. Paocai (salted fermented vegetables). Specification and test methods. (10th January 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (13 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Cocoa and coffee fermentations. (2014) Editors: Schwan, Rosane F; Fleet, G. H (Graham H.), 1946- Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Current developments in biotechnology and bioengineering : technologies for production of nutraceuticals and functional food products /: technologies for production of nutraceuticals and functional food products. (2021) Other Names: Rai, Amit K Record Type: Book Extent: 1 online resource (460 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗