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Microbiology and Technology of Fermented Foods
Wiley 2008; US$ 259.95While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and... more...
The Genomic Potential Hypothesis: A Chemist's View of the Origins, Evolution and Unfolding of Life
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Amino Acid Biosynthesis
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