Engineering aspects of food biotechnology /

Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Teixeira, José A. (José António), 1957-, Vicente, António A.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton : CRC Press, 2014.
Colección:Contemporary food engineering.
Temas:
Food > Biotechnology.
Bioengineering.
Biotechnology.
Engineering.
Food science.
Food Technology
Biotechnology
Engineering
Aliments > Biotechnologie.
Biotechnologie.
Ingénierie.
Science des aliments.
bioengineering.
engineering.
TECHNOLOGY & ENGINEERING > Food Science.
Bioengineering
Food > Biotechnology
Acceso en línea:Texto completo

Internet

Texto completo

Items no disponibles

Detalle de Existencias desde

Ejemplares similares