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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| フォーマット: | 図書 |
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| 言語: | Undetermined |
| 出版事項: |
Boca Raton
CRC Press
2014
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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