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Food Biotechnology
Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the follow...
| Κύριος συγγραφέας: | |
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| Μορφή: | Printed Book |
| Έκδοση: |
Amsterdam
ELSEVIER
2000
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| Θέματα: | |
| Διαθέσιμο Online: | http://classify.oclc.org/classify2/ClassifyDemo?owi=34581675 |
Διαδίκτυο
http://classify.oclc.org/classify2/ClassifyDemo?owi=34581675MG University
| Ταξιθετικός Αριθμός: |
664 BIE/F |
|---|---|
| Αντίγραφο | Η τρέχουσα κατάσταση είναι άγνωστη |