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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...
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| Formato: | Printed Book |
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Amsterdam
ELSEVIER
2000
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| Acceso en liña: | http://classify.oclc.org/classify2/ClassifyDemo?owi=34581675 |
Internet
http://classify.oclc.org/classify2/ClassifyDemo?owi=34581675MG University
| Número de Clasificación: |
664 BIE/F |
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| Copia | Live Status Unavailable |