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FOOD BIOTECHNOLOGY

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9783540705352 ::  FOOD BIOTECHNOLOGY
ISBN:

9783540705352

Collection:ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY
Publisher:SPRINGER NATURE
Edition:
Pages:269
Language:INGLES
P.V.P.: 329,99 € + 4% IVA = 343,19 €
Dto 5% Save 17,16 €
Final amount iva incl. 326,03 €
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M. DE VREESE, J. SCHREZENMEIR: PROBIOTICS, PREBIOTICS AND SYNBIOTICS.- U.E.B. DONALIES, H.T.T. NGUYEN, U. STAHL, E. NEVOIGT: IMPROVEMENT OF SACCHAROMYCES YEAST STRAINS USED IN BREWING, WINE MAKING AND BAKING.- D.B. ARCHER, I.F. CONNERTON, D.A. MACKENZIE: FILAMENTOUS FUNGI FOR PRODUCTION OF FOOD ADDITIVES AND PROCESSING AIDS.- P.R. SHEWRY, H.D. JONES, N.G. HALFORD: PLANT BIOTECHNOLOGY: TRANSGENIC CROPS.- I. SMETANSKA: PLANT CELL CULTURES AS A SOURCE FOR THE PRODUCTION OF SECONDARY METABOLITES.- P.B. THOMPSON, W. HANNAH: FOOD AND AGRICULTURAL BIOTECHNOLGY: A SUMMARY AND ANALYSIS OF ETHICAL CONCERNS.-

BIOLOGY
ENGINEERING / TECHNOLOGY
FOOD SCIENCE
MOLECULAR & CELL BIOLOGY
NUTRITION
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