Utvidet returrett til 31. januar 2025

Engineering Aspects of Food Biotechnology

Om Engineering Aspects of Food Biotechnology

Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. This book provides a comprehensive review of these aspects, from the development of food processes and products to the most important unit operations.

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  • Språk:
  • Engelsk
  • ISBN:
  • 9781439895450
  • Bindende:
  • Hardback
  • Sider:
  • 485
  • Utgitt:
  • 29. august 2013
  • Dimensjoner:
  • 160x239x31 mm.
  • Vekt:
  • 832 g.
  • BLACK NOVEMBER
  Gratis frakt
Leveringstid: 2-4 uker
Forventet levering: 22. desember 2024
Utvidet returrett til 31. januar 2025

Beskrivelse av Engineering Aspects of Food Biotechnology

Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. This book provides a comprehensive review of these aspects, from the development of food processes and products to the most important unit operations.

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