Food science and food biotechnology
Author(s)
Bibliographic Information
Food science and food biotechnology
（Food preservation technology series）
CRC Press, c2003
Available at / 11 libraries
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Prefectural University of Hiroshima Library and Academic Information Center
498.5||G97110010058
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University Library for Agricultural and Life Sciences, The University of Tokyo図
498.5:G925010201050
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detailed analysis of specific examples of upstream and downstream processes assists readers in understanding the underlying principles and the similarities between applications. Throughout the book there is a strong emphasis on emerging technologies, combined methods of preservation of food and biological materials, and descriptions of state-of-the-art equipment and techniques.
Table of Contents
This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detailed analysis of specific examples of upstream and downstream processes assists readers in understanding the underlying principles and the similarities between applications. Throughout the book there is a strong emphasis on emerging technologies, combined methods for preserving food and biological materials, and descriptions of state-of-the-art equipment and techniques.
by "Nielsen BookData"
