Food Biotechnology
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Beschreibung
Covers trends in modern biotechnology All aspects of this interdisciplinary technology, where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science, are treated More information as well as the electronic version available at springer.com Includes supplementary material: sn.pub/extras
Autor*in
Ulf Stahl
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Biochemistry Biotechnology Food Science amines probiotic probiotics transgen
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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 complete. … the chapters are well written and easy to understand. The many examples used by the authors give the book a very practical feel, making it an easier read than one might expect. Summing Up: Highly recommended. Upper-division undergraduates through professionals in biology, biochemistry, food science, and biological engineering." (I. U. Gruen, Choice, Vol. 46 (11), 2009)
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