978-0-8493-1152-9
Introduction to Food Biotechnology
Perry Johnson-Green
Editorial: CRC Press Fecha de publicación: 29/04/2002 Páginas: 312Formato: Hardback 235 x 156 mm
Unique in its approach, Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides full explanations of many of the technically difficult aspects of biotechnology. The book addresses a comprehensive range of topics in food biotechnology: cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns, using case studies to reinforce concepts.
• Contemporary Food Science
Food Biotechnology
Textbook
Undergraduate