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Food biotechnology

Author: Ulf Stahl; Ute E B Donalies; Elke Nevoigt; D B Archer
Publisher: Berlin : Springer, ©2008.
Series: Advances in biochemical engineering/biotechnology, 111.
Edition/Format:   Print book : EnglishView all editions and formats
Publication:SpringerLink OhioLINK electronic book center (Online)
Summary:

This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.

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Genre/Form: Aufsatzsammlung
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Ulf Stahl; Ute E B Donalies; Elke Nevoigt; D B Archer
ISBN: 9783540705352 354070535X 9783540705369 3540705368
OCLC Number: 232976404
Description: x, 269 pages : illustrations.
Contents: M. de Vreese, J. Schrezenmeir: Probiotics, Prebiotics and Synbiotics.- U.E.B. Donalies, H.T.T. Nguyen, U. Stahl, E. Nevoigt: Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking.- D.B. Archer, I.F. Connerton, D.A. MacKenzie: Filamentous Fungi for Production of Food Additives and Processing Aids.- P.R. Shewry, H.D. Jones, N.G. Halford: Plant Biotechnology: Transgenic Crops.- I. Smetanska: Plant Cell Cultures as a Source for the Production of Secondary Metabolites.- P.B. Thompson, W. Hannah: Food and Agricultural Biotechnolgy: A Summary and Analysis of Ethical Concerns.-
Series Title: Advances in biochemical engineering/biotechnology, 111.
Responsibility: volume editors, Ulf Stahl, Ute E.B. Donalies, Elke Nevoigt ; with contributions by D.B. Archer [and others].

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From the reviews:"This work, with only six chapters, covers a fraction of the vast area of food biotechnology ... . the detailed information included in each chapter is meticulously referenced and Read more...

 
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