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Food Biotechnology

Food Biotechnology Microorganisms - Food Science and Technology

Book (31 Jan 1995)

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Publisher's Synopsis

This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. It presents the latest research and development in the discipline. It is designed to be easy to understand and can be used directly by readers interested in practical and commercial applications. It can be used in various disciplines, such as microbiology, chemistry, biochemistry and engineering.

Book information

ISBN: 9781560815655
Publisher: VCH
Imprint: VCH
Pub date:
DEWEY: 664.024
DEWEY edition: 20
Number of pages: 937
Weight: -1g
Height: 260mm
Width: 180mm
Spine width: 44mm