Published in 1988: It is the purpose of this book to outline and detail the many steps which are involved in bringing a fermentation product to market.
1. Research and Development
2. Engineering Design
3. Review of
Published Economic Data
4. Plant Construction and Regulatory Affairs
5.
Profitability
6. Conclusion
Harold B. Reisman is Director of Manufacturing for the Formulated Foods Group of Stauffer Chemical Company.
