Food biotechnology.
By: Knorr, Dietrich., ed
Contributor(s): Knorr, DietrichMaterial type: 
TextSeries: Food Science and Technology, 21Publisher: New York: M. Dekker 1987. Indian Reprint 2005Description: 613pISBN: 0824775783; 9780824775780Subject(s): Biotecnologia | Alimento | Processamento | Nutricao | Qualidade | Materia prima | Idustria alimenticia | Biotechnology | Foods | Processing | Nutrition | Quality | Raw materials | Food industryDDC classification: 664 Summary: Biotechnology in food production and processing; Methods and processes in biotechnology; Modification and bioconversion of raw materials; Food ingredients and processing aids from biotechnological processes; Regulatory and social aspects of biotechnology.
| Item type | Current location | Call number | Status | Date due | Barcode |
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GKVK Library | 664 KNO (Browse shelf) | Available | 143190 | |
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Books
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GKVK Library | 664 KNO (Browse shelf) | Available | 134581 |
Biotechnology in food production and processing; Methods and processes in biotechnology; Modification and bioconversion of raw materials; Food ingredients and processing aids from biotechnological processes; Regulatory and social aspects of biotechnology.
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