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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...
| Hoofdauteur: | |
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| Formaat: | Printed Book |
| Gepubliceerd in: |
Amsterdam
ELSEVIER
2000
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| Onderwerpen: | |
| Online toegang: | http://classify.oclc.org/classify2/ClassifyDemo?owi=34581675 |
Internet
http://classify.oclc.org/classify2/ClassifyDemo?owi=34581675MG University
| Plaatsingsnummer: |
664 BIE/F |
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| Kopie | Status is onbeschikbaar |