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Opis

This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is easy-to-understand and can be used directly by readers interested in practical and commercial applications. So this book is important for researchers as a reference guide, and it can be used in various disciplines as microbiology, chemistry, biochemistry and engineering. 'Food Biotechnology' also is interesting for the industries, in addition to food processing, because commercial products and services affected include fine chemicals, enzymes, cultures, equipment and supplies.

Szczegóły książki

Kategoria Książki po angielsku Technology, engineering, agriculture Biochemical engineering Biotechnology

• Pełny tytuł: Food Biotechnology
• Podtytuł: Microorganisms
• Autor: Yiu H. Hui, George G. Khachatourians
• Język: Angielski
• Oprawa: Twarda
• Liczba stron: 952
• EAN: 9780471185703
• ISBN: 0471185701
• ID: 04888301
• Wydawca: John Wiley & Sons Inc
• Waga: 1618 g
• Wymiary: 257 × 180 × 60 mm
• Data wydania: 15. November 1994

Ulubione w innej kategorii

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