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Food Biotechnology
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Food Biotechnology edited by Ulf Stahl, Ute E.B. Donalies, Elke Nevoigt.
see table of contents.
Saved in:
Bibliographic Details
Corporate Author:
SpringerLink (Online service)
Other Authors:
Stahl, Ulf
(Editor)
,
Donalies, Ute E.B
(Editor)
,
Nevoigt, Elke
(Editor)
Format:
eBook
Language:
English
Published:
Berlin, Heidelberg :
Springer Berlin Heidelberg : Imprint: Springer,
2008.
Edition:
1st ed. 2008.
Series:
Advances in Biochemical Engineering/Biotechnology,
111
Springer eBook Collection.
Subjects:
Food—Biotechnology.
Biotechnology.
Biochemistry.
Electronic resources (E-books)
Online Access:
Click to view e-book
Holy Cross Note:
Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Holdings
Description
Table of Contents
Similar Items
Staff View
Table of Contents:
Probiotics, Prebiotics, and Synbiotics
Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking
Filamentous Fungi for Production of Food Additives and Processing Aids
Plant Biotechnology: Transgenic Crops
Production of Secondary Metabolites Using Plant Cell Cultures
Food and Agricultural Biotechnology: A Summary and Analysis of Ethical Concerns.
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