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- Author: Priti Patel
- Publisher: Scholars' Press
- ISBN-10: 6138929365
- ISBN-13: 9786138929369
- Format: 15.2 x 22.9 x 0.6 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
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Description
Experiments in Microbial Fermentation is a laboratory manual based on the experience of the authors over several years in devising and organizing practical classes in microbiology and biotechnology to meet the requirements of students following courses in Biotechnology and microbiology at the Ganpat University. The primary object of the manual is to provide a laboratory handbook for use by students following Industrial Microbiology and allied courses to under graduate and Post graduate level, in addition to being of value to students reading microbiology or biotechnology. It is hoped that laboratory workers in the Fermentation will find the book useful in the microbiological aspects of quality control and production development. The book is concerned with basic methods in microbiology and would normally form the basis of a first year course. It also consists of an extension of these basic methods into microbiology as applied in the microbial fermentation of useful primary and secondary metabolites.
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- Author: Priti Patel
- Publisher: Scholars' Press
- ISBN-10: 6138929365
- ISBN-13: 9786138929369
- Format: 15.2 x 22.9 x 0.6 cm, softcover
- Language: English English
Experiments in Microbial Fermentation is a laboratory manual based on the experience of the authors over several years in devising and organizing practical classes in microbiology and biotechnology to meet the requirements of students following courses in Biotechnology and microbiology at the Ganpat University. The primary object of the manual is to provide a laboratory handbook for use by students following Industrial Microbiology and allied courses to under graduate and Post graduate level, in addition to being of value to students reading microbiology or biotechnology. It is hoped that laboratory workers in the Fermentation will find the book useful in the microbiological aspects of quality control and production development. The book is concerned with basic methods in microbiology and would normally form the basis of a first year course. It also consists of an extension of these basic methods into microbiology as applied in the microbial fermentation of useful primary and secondary metabolites.
Reviews