Food Biotechnology
Subtitle: Microorganisms (Food Science and Technology)
Contributors: Y. H. Hui (Editor); George G. Khachatourians (Editor)
Publisher: VCH Publishers
Published: March 1995
Language: eng
Format: Hardcover
Number of pages: 937
ISBN-13: 9781560815655
Subjects: Biotechnology; Food & beverage technology; Microbiology (non-medical); Technology; Food Biotechnology; Technology & Industrial Arts; Microbiology; Food Science; Food
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.