Plant Cell and Tissue Culture for the Production of Food Ingredients

Plant Cell and Tissue Culture for the Production of Food Ingredients edited by Tong-Jen Fu, Gurmeet Singh, Wayne R. Curtis.

Commercial development of cultured-derived food ingredients has attracted interna­ tional interest. As consumers have become more health conscious in recent years, the de­ mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Cult...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Fu, Tong-Jen (Editor), Singh, Gurmeet (Editor), Curtis, Wayne R. (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1999.
Edition:1st ed. 1999.
Series:Springer eBook Collection.
Subjects:
Plant science.
Botany.
Food—Biotechnology.
Plant physiology.
Electronic resources (E-books)
Online Access:Click to view e-book
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Call Number: E-Book
Status: Available

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