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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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| フォーマット: | Printed Book |
| 出版事項: |
Amsterdam
ELSEVIER
2000
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| 主題: | |
| オンライン･アクセス: | http://classify.oclc.org/classify2/ClassifyDemo?owi=34581675 |
インターネット
http://classify.oclc.org/classify2/ClassifyDemo?owi=34581675MG University
| 請求記号: |
664 BIE/F |
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| 所蔵 | ステータス情報は利用できません |