Food Biotechnology
Softcover reprint of hardcover 1st ed. 2008
Book Details
Format
Paperback / Softback
ISBN-10
3642089461
ISBN-13
9783642089466
Edition
Softcover reprint of hardcover 1st ed. 2008
Publisher
Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
Imprint
Springer-Verlag Berlin and Heidelberg GmbH & Co. K
Country of Manufacture
DE
Country of Publication
GB
Publication Date
Nov 18th, 2010
Print length
269 Pages
Product Classification:
BiochemistryBiotechnologyFood & beverage technologyFood and beverage technology
Ksh 45,000.00
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This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.
M. de Vreese, J. Schrezenmeir: Probiotics, Prebiotics and Synbiotics.- U.E.B. Donalies, H.T.T. Nguyen, U. Stahl, E. Nevoigt: Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking.- D.B. Archer, I.F. Connerton, D.A. MacKenzie: Filamentous Fungi for Production of Food Additives and Processing Aids.- P.R. Shewry, H.D. Jones, N.G. Halford: Plant Biotechnology: Transgenic Crops.- I. Smetanska: Plant Cell Cultures as a Source for the Production of Secondary Metabolites.- P.B. Thompson, W. Hannah: Food and Agricultural Biotechnolgy: A Summary and Analysis of Ethical Concerns.-
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