Please use this identifier to cite or link to this item:
http://idr.nitk.ac.in/jspui/handle/123456789/13818Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Raval R. | - |
| dc.contributor.author | Raval K. | - |
| dc.date.accessioned | 2020-03-31T14:15:24Z | - |
| dc.date.available | 2020-03-31T14:15:24Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.citation | Biochemical and Cellular Aspects of Microbial Sensing: Making Sense of Applied Parameters, 2018, Vol., pp.253-266 | en_US |
| dc.identifier.uri | 10.1002/9781119248002.ch11 | - |
| dc.identifier.uri | http://idr.nitk.ac.in/jspui/handle/123456789/13818 | - |
| dc.description.abstract | This chapter details on the different microbial sensors used in fermentations. It takes through the path in history dealing with the developments made in devicing various sensors and their applications in as industrially important products. The chapter is designed to re-analyze the previous studies that covered the usage of whole cell and products of microbes as important parameters to improve the fermentation processes. © 2019 John Wiley & Sons Ltd. All rights reserved. | en_US |
| dc.title | Microbes and their products as sensors in industrially important fermentations | en_US |
| dc.type | Book Chapter | en_US |
| Appears in Collections: | 3. Book Chapters | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 5 Microbes and Their Products.pdf | 493.54 kB | Adobe PDF |  View/Open |
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