Food biotechnology, second edition
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to...
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Taylor & Francis Group, LLC
2011
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oai:scholar.dlu.edu.vn:DLU123456789-255172012-03-03T04:46:27Z Food biotechnology, second edition Shetty, Kalidas Paliyath, Gopinadhan Pometto, Anthony Levin, Robert E. Hóa học Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole. 2011-09-09T08:11:56Z 2011-09-09T08:11:56Z 2006 Book 0-8247-5329-1 978-0-8247-5329-0 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25517 en application/pdf Taylor & Francis Group, LLC |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Hóa học |
| spellingShingle |
Hóa học Shetty, Kalidas Paliyath, Gopinadhan Pometto, Anthony Levin, Robert E. Food biotechnology, second edition |
| description |
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole. |
| format |
Book |
| author |
Shetty, Kalidas Paliyath, Gopinadhan Pometto, Anthony Levin, Robert E. |
| author_facet |
Shetty, Kalidas Paliyath, Gopinadhan Pometto, Anthony Levin, Robert E. |
| author_sort |
Shetty, Kalidas |
| title |
Food biotechnology, second edition |
| title_short |
Food biotechnology, second edition |
| title_full |
Food biotechnology, second edition |
| title_fullStr |
Food biotechnology, second edition |
| title_full_unstemmed |
Food biotechnology, second edition |
| title_sort |
food biotechnology, second edition |
| publisher |
Taylor & Francis Group, LLC |
| publishDate |
2011 |
| url |
http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25517 |
| _version_ |
1757652110099349504 |