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Fruit and vegetable biotechnology /
The genetic modification of foods is one of the most significant developments in food processing, and one of the most controversial. This important collection reviews its application to fruit and vegetables. Part 1 looks at techniques and their applications in improving production and product qualit...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2002.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | The genetic modification of foods is one of the most significant developments in food processing, and one of the most controversial. This important collection reviews its application to fruit and vegetables. Part 1 looks at techniques and their applications in improving production and product quality. Part 2 discusses how genetic modification has been applied to specific crops, whilst Part 3 considers safety and consumer issues. |
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| Descripción Física: | 1 online resource (viii, 338 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 1591243483 9781591243489 1855736411 9781855736412 1855734672 9781855734678 1280372281 9781280372285 |
| Acceso: | Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address. |