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Food Biotechnology: Microorganisms YH Hui
Food Biotechnology: Microorganisms
YH Hui
This handbook discusses how micro organisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practitioners in food science and food technology, it presents 1994 research and development in the discipline.
952 pages
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 15 de noviembre de 1994 |
| ISBN13 | 9780471185703 |
| Editores | John Wiley & Sons Inc |
| Páginas | 952 |
| Dimensiones | 182 × 262 × 51 mm · 1,59 kg |
| Editor | Hui, Y. H. (American Food and Nutrition Center, Cutten, CA) |
| Editor | Khachatourians, George G. |
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![Cover for YH Hui · Dairy Science and Technology Handbook, Volume 2: Product Manufacturing (Hardcover Book) [Volume 2 edition] (2006)](https://imusic.b-cdn.net/images/item/original/070/9780470127070.jpg?yh-hui-2006-dairy-science-and-technology-handbook-volume-2-product-manufacturing-hardcover-book&class=scaled&v=1516955724)
