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Applied Biochemistry and Microbiology, Vol. 37, No. 6, 2001, pp. 649–650. Translated from Prikladnaya Biokhimiya i Mikrobiologiya, Vol. 37, No. 6, 2001, pp. 754–755. Original Russian Text Copyright © 2001 by Gradova. BOOK REVIEW I. M. Gracheva and A. Yu. Krivova, Tekhnologiya fermentnykh preparatov (Technology of Enzymatic Preparations), Third Edition, Revised and Supplemented, Moscow: Elevar, 2000 In the beginning of 2001, the third edition of the were improved and new approaches were developed; textbook on the technology of enzymatic preparations more efficient techniques for stabilization and concen- was published with all its sections fundamentally tration of enzymes were created; etc. revised and supplemented. The authors took all these into account in the third It is known that the manufacture of enzymatic prep- edition and described the stages of manufacture of arations is a leading line of the development of biotech- enzymatic preparations at a modern level. The structure nology worldwide. There is stable trend towards the of the textbook is accurately thought through. The book growth of the volume of enzymatic preparations pro- is well arranged, easy to read, written logically in sim- duced, as well as expansion of their range and areas of ple and clear language, and
Applied Biochemistry and Microbiology – Springer Journals
Published: Oct 19, 2004
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