Food Biotechnology: Microorganisms (Food Science and Technology)

by Y. H. Hui and George G. Khachatourians

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This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. It presents the latest research and development in the discipline. It is designed to be easy to understand and can be used directly by readers interested in practical and commercial applications. It can be used in various disciplines, such as microbiology, chemistry, biochemistry and engineering.
  • ISBN10 1560815655
  • ISBN13 9781560815655
  • Publish Date January 1995
  • Publish Status Out of Print
  • Out of Print 29 September 2011
  • Publish Country DE
  • Imprint Wiley-VCH Verlag GmbH
  • Format Hardcover
  • Pages 953
  • Language English