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Food biotechnology

Author: Kalidas Shetty
Publisher: New York : CRC Press, Taylor & Francis, 2006.
Series: Food science and technology (Taylor & Francis), 148.
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Database:WorldCat
Summary:
"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
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Food biotechnology.
New York : CRC Press, Taylor & Francis, 2006
(DLC) 2005041374
(OCoLC)57754194
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Kalidas Shetty
ISBN: 0824753291 9780824753290 1420027972 9781420027976
OCLC Number: 70826967
Description: 1 online resource (1982 pages) : illustrations.
Contents: Section 1. Food microbiology --
section 2. Plant and animal food applications and functional foods --
section 3. Food safety, novel bioprocessing, traditional fermentations, and regulatory issues.
Series Title: Food science and technology (Taylor & Francis), 148.
Responsibility: [edited by] Kalidas Shetty [and others].
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Abstract:

Demonstrates the effect that biotechnology has on food production and processing. Beginning with an overview of principles of microbiology, biochemistry, cell biology, and genetics, it reviews food  Read more...

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