Food Biotechnology

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Food Biotechnology

By Bielecki, S.; Polak, J.; Tramper, J.

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Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control, Legal and Social Aspects of Food Biotechnology.

Special attention has focused on plant biotechnology during the last decade because transgenic plants can offer an increase in crop yield and are very economical sources of proteins and other products for industrial, pharmaceutical, veterinary and agricultural use. The content of this book covers many aspects of food biotechnology and presents the main trends and interdisciplinary information in this area.

Subject: Biological Sciences & Nutrition -> Biology -> Biotechnology

Food Biotechnology
Publisher: Elsevier S & T 07/2000
Imprint: Elsevier Science
Language: English
Length: 427 pages

ISBN 10: 0444505199
ISBN 13: 9780444505194
Print ISBN: 9780444505194

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