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...
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| פורמט: | ספר |
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| שפה: | Undetermined |
| יצא לאור: |
Boca Raton
CRC Press
2014
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| נושאים: | |
| תגים: |
הוספת תג
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 3563000 | ||
| 082 | |a 664 | ||
| 082 | |b E57 | ||
| 245 | 0 | |a Engineering aspects of food biotechnology | |
| 245 | 0 | |c Edited by José A. Teixeira, António A. Vicente | |
| 260 | |a Boca Raton | ||
| 260 | |b CRC Press | ||
| 260 | |c 2014 | ||
| 520 | |a 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 lack of information on the engineering aspects of such biotechnology-based food processes. This book provides a comprehensive review of these aspects, from the development of food processes and products to the most important unit operations. | ||
| 650 | |a Food,Thực phẩm | ||
| 650 | |x Biotechnology,Công nghệ sinh học | ||
| 910 | |a Thoại Linh,Hải | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||