Food biotechnology /
Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following...
| Corporate Author: | |
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| Other Authors: | , , |
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Amsterdam ; New York :
Elsevier,
2000.
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| Edition: | 1st ed. |
| Series: | Progress in biotechnology ;
17. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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