Biotechnology of Yeasts and Filamentous Fungi

Please use this identifier to cite or link to this item: http://thuvien.ued.udn.vn/handle/TVDHSPDN_123456789/57237

Full metadata record

DC Field	Value	Language
dc.contributor.author	Sibirny, Andriy A., ed.	-
dc.date.accessioned	2020-09-15T03:01:08Z	-
dc.date.available	2020-09-15T03:01:08Z	-
dc.date.issued	2017	-
dc.identifier.isbn	978-3-319-58829-2	-
dc.identifier.uri	http://thuvien.ued.udn.vn/handle/TVDHSPDN_123456789/57237	-
dc.description.tableofcontents	Genetic Improvement of Conventional and Nonconventional Yeasts for the Production of First- and Second-Generation Ethanol; High-Temperature Bioethanol Fermentation by Conventional and Nonconventional Yeasts; Construction of Baker’s Yeast Strains with Enhanced Tolerance to Baking-Associated Stresses; Anhydrobiosis and Dehydration of Yeasts; Biotechnology of Glycerol Production and Conversion in Yeasts; Lipids of Yeasts and Filamentous Fungi and Their Importance for Biotechnology	vi
dc.language.iso	en_US	vi
dc.publisher	Springer	vi
dc.subject	Biotechnology	vi
dc.subject	Filamentous Fungi	vi
dc.title	Biotechnology of Yeasts and Filamentous Fungi	vi
dc.type	Book	vi
Appears in Collections:	Biology

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