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Biotechnology and the Food Industry

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Review The book is well suited for students, biotechnologists, engineers and other scientists taking an interest in recent developments in the food industry.–Acta Biotechnology Product Description ·genetic engineering of bacteria and yeasts for food production·tailoring new enzymes to meet specific industry requirements·rapid methods of analysis based on immunodiagnostic and DNA probe techniques·the potential of plant tissue culture for the production of colorings, flavors, pigments and fine chemicals·new developments in bioprocess engineering and waste treatmentThese technological inputs are set within the context of the rapidly changing marketplace and the constraints established by the food regulatory authorities.Biotechnology's emphasis on recombinant DNA technology and mass culture of microbial, plant and animal cells offers many opportunities for the food industry. This volume addresses a number of these opportunities in areas including:

Informacija

Autorius: Peter Rogers
Leidėjas: Routledge
Išleidimo metai: 1989
Knygos puslapių skaičius: 320
ISBN-13: 9782881243547
Formatas: 203 x 51 x 254 mm. Knyga kietu viršeliu
Kalba: Anglų

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