Microbial production of food ingredients, enzymes, and nutraceuticals / 
edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey. 
 - xxx, 610 pages :  illustrations ;  24 cm. 
 - Woodhead Publishing series in food science, technology, and nutrition,  number 246  2042-8049 ; .
 - Woodhead Publishing in food science, technology, and nutrition ;  no. 246. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9780857093431 (print) 0857093436 (print) 
<br/><br/><label>LCCN: </label>2013930108 
<br/><br/><label>Nat. Bib. Agency Control No.: </label>101612642  DNLM 016437605  Uk 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biotechnology.<br/>Functional foods.<br/>Fermentation.<br/>Bioreactors--microbiology.<br/>Dietary Supplements.<br/>Functional Food.<br/>Industrial Microbiology--methods.<br/>Biotechnology.<br/>Functional foods.
<br/><br/><label>LC Class. No.: </label>TP248.2  / .M53 2013 TP248.25.M39  / M53 2013 
<br/><br/><label>Dewey Class. No.: </label>664/.02015118 
<br/><br/><label>National Library of Medicine Call No.: </label>2013 G-605 QU 34