Food Biotechnology
Subtitle: Microorganisms
Contributors: Y. H. Hui (Editor); George G. Khachatourians (Editor)
Publisher: Wiley-Interscience
Published: November 15, 1994
Language: eng
Number of pages: 952
ISBN-13: 9780471185703
First sentence: The discipline of food science and technology in the twenty-first century will require newer ways of capturing the applications of microbial genetics (110), whether it is through in vivo or in vitro engineering (109), and will revolutionize our notions of food, from production to processing.