Biotechnology Volume 9; Enzymes, Biomass, Food and Feed

Biotechnology Volume 9; Enzymes, Biomass, Food and Feed

This volume examines the classical aspects of biotechnology: the application of biological principles for the purpose of converting foodstuffs into more palatable, nutritious or stable foods. Four distinct, but related areas are covered in detail: enzymes, biomass production, food fermentations and...

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Bibliographic Details
Other Authors: Rehm, Hans-Jurgen, Nagodawithana, T. W, Reed, Gerald
Format: Book
Language:English
Published: Weinheim [Germany] VCH 1995
Edition:Second, completely rev. ed
Subjects:
Biotechnology
Online Access:Click Here to View Status and Holdings.
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Table of Contents:
  • V. 9. Enzymes, biomass, food and feed/edited by G. Reed and T. W. Nagodawithana

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