Food Biotechnology: Microorganisms (Food Science and Technology) - Hardcover

Inhaltsangabe

A professional reference on nucleic acid systems, proteins and enzymes, organic molecules and microorganisms in the context of food biotechnology. It explains how microorganisms (i.e., bacteria, fungi, and yeasts) can be modified by means of molecular genetics or genetic engineering. It also offers appendix listings of genetics and probes, microorganisms, compounds, and enzymes. It features extensive coverage of new developments in food technologies; the current priorities for food technology; and new uses of basic science and technologies in the context of traditional or new foods. Also included are unpublished material from patents and/or public domain research. Annotation copyright Book News, Inc. Portland, Or.

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