rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food biotechnology
    sub title: microorganisms
  name:
    name part: Hui, Y. H. (Yiu H.)
  name:
    name part: Khachatourians, George G.
    name part: 1940-
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: nyu
    date issued: 1995
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xvi, 937 pages : illustrations ; 26 cm.
  table of contents: Pt. 1. Principles and general applications -- Sect. 1. Principles -- General microbial genetics and food biotechnology -- Microbial growth and physiology -- Cloning, restriction fragment length polymorphism, and karyotyping technology -- Eukaryotic cells and expression vectors -- Protein engineering -- Sect. 2. General applications -- Microorganisms for organic acid production -- Application of genetic methods to the generation of volatile flavors -- The Candida species : biochemistry, molecular biology, and industrial applications -- Pt. 2. Production of enzymes and food ingredients -- Sect. 1. Bacteria -- Bacillus species -- Microorganisms for amino acid production : Escherichia coli and corynebacteria -- Microorganisms for cellulose production -- Genetics and biochemistry of xanthan gum production by xanthomonas campestris -- Sect. 2. Fungi -- Molecular genetics of penicillium species for food-related enzymes -- Rhizopus niveus -- Lipases of the genera rhizopus and rhizomucor : versatile catalysts in nature and the laboratory -- Trends in microbial production of pullulan and its novel applications in the food industry -- Pt. 3. Manufacture of fermented foods -- Sect. 1. Bacteria -- Dairy lactobacilli -- Lactococci -- Biotechnology of dairy leuconostoc -- Propionibacteria -- Lactobacillus plantarum: physiology, genetics, and applications in foods -- Pediococcus in fermented foods -- Lactobacillus (baking) -- Sect. 2. Yeasts -- Brewer's yeast -- Saccharomyces (wine) -- Appendix 1. Genetics and probes -- Appendix 2. Microorganisms -- Appendix 3. Compounds -- Appendix 4. Enzymes
  note: edited by Y.H. Hui, George G. Khachatourians.
  note: Includes bibliographical references and index.
  subject:
    topic: Biotechnology
  subject:
    topic: Food Microbiology
  subject:
    topic: Food-Processing Industry
  classification: TP248.65.F66 F685 1995
  classification: 664/.024
  related item:
    title info:
      title: Food science and technology (VCH Publishers)
  identifier: 1560815655 (acid-free paper)
  identifier: 94038697
  record info:
    record content source: DLC
    record creation date: 940916
    record change date: 20191203081244.0
    record identifier: in00004487007