Biotechnology and the Food Industry
No Customer Reviews
genetic engineering of bacteria and yeasts for food production tailoring new enzymes to meet specific industry requirements rapid methods of analysis based on immunodiagnostic and DNA probe techniques the potential of plant tissue culture for the production of colorings, flavors, pigments and fine chemicals new developments in bioprocess engineering and waste treatment These technological inputs are set within the context of the rapidly changing marketplace and the constraints established by the food regulatory authorities. Biotechnology's emphasis on recombinant DNA technology and mass culture of microbial, plant and animal cells offers many opportunities for the food industry. This volume addresses a number of these opportunities in areas including:
Format:Hardcover
Language:English
ISBN:2881243541
ISBN13:9782881243547
Release Date:January 1989
Publisher:Routledge
Length:298 Pages
Customer Reviews
0 rating
Copyright © 2025 Thriftbooks.com
Terms of Use | Privacy Policy | Do Not Sell/Share My Personal Information | Cookie Policy | Cookie Preferences | Accessibility Statement
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
