Food Biotechnology

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Stahl, Ulf (Editor ), Donalies, Ute E.B (Editor ), Nevoigt, Elke (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 2008.
Edición:1st ed. 2008.
Colección:Advances in Biochemical Engineering/Biotechnology, 111
Temas:
Food science.
Biotechnology.
Biochemistry.
Food Science.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Probiotics, Prebiotics, and Synbiotics
  • Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking
  • Filamentous Fungi for Production of Food Additives and Processing Aids
  • Plant Biotechnology: Transgenic Crops
  • Production of Secondary Metabolites Using Plant Cell Cultures
  • Food and Agricultural Biotechnology: A Summary and Analysis of Ethical Concerns.

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