Content:
Front Matter, Page iii
Copyright, Page iv
List of Contributors, Pages xi-xiii
Preface, Page xv, H.J. Peppler, D. Perlman
Contents of Volume I, Pages xv-xvi
Chapter 1 - Beer Brewing, Pages 1-37, D.H. WESTERMANN, N.J. HUIGE
Chapter 2 - Cheese, Pages 39-77, NORMAN F. OLSON
Chapter 3 - Distilled Beverages, Pages 79-94, W.F. MAISCH, M. SOBOLOV, A.J. PETRICOLA
Chapter 4 - Mold-Modified Foods, Pages 95-129, HWA L. WANG, C.W. HESSELTINE
Chapter 5 - Wine, Pages 131-153, HERMAN J. PHAFF, MAYNARD A. AMERINE
Chapter 6 - Vinegar, Pages 155-172, G.B. NICKOL
Chapter 7 - Ketogenic Fermentation Processes, Pages 173-177, D. PERLMAN
Chapter 8 - Mushroom Fermentation, Pages 179-199, RANDOLPH T. HATCH, STANLEY M. FINGER
Chapter 9 - Inocula for Blue-Veined Cheeses and Blue Cheese Flavor, Pages 201-210, GERARD J. MOSKOWITZ
Chapter 10 - Microorganisms for Waste Treatment, Pages 211-222, LARRY L. GASNER
Chapter 11 - Elementary Principles of Microbial Reaction Engineering, Pages 223-241, GEORGE T. TSAO
Chapter 12 - Microbial Culture Selection, Pages 243-302, RICHARD P. ELANDER, L.T. CHANG
Chapter 13 - Methods for Laboratory Fermentations, Pages 303-329, N.D. DAVIS, W.T. BLEVINS
Chapter 14 - Instrumentation of Fermentation Systems, Pages 331-374, L.P. TANNEN, L.K. NYIRI
Chapter 15 - Computer Applications in Fermentation Technology, Pages 375-401, WILLIAM B. ARMIGER, ARTHUR E. HUMPHREY
Chapter 16 - General Procedures for Isolation of Fermentation Products, Pages 403-432, PAUL A. BELTER
Chapter 17 - Use of Immobilized Cell Systems to Prepare Fine Chemicals, Pages 433-461, ICHIRO CHIBATA, TETSUYA TOSA, TADASHI SATO
Chapter 18 - Economics of Fermentation Processes, Pages 463-496, WILLIAM H. BARTHOLOMEW, HAROLD B. REISMAN
Chapter 19 - Fermentation Processes and Products: Problems in Patenting, Pages 497-530, IRVING MARCUS
Subject Index, Pages 531-536