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Food Biotechnology: Microorganisms YH Hui
Food Biotechnology: Microorganisms
YH Hui
This handbook discusses how micro organisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practitioners in food science and food technology, it presents 1994 research and development in the discipline.
952 pages
| メディア | 書籍 Hardcover Book (ハードカバー付きの本) |
| リリース済み | 1994年11月15日 |
| ISBN13 | 9780471185703 |
| 出版社 | John Wiley & Sons Inc |
| ページ数 | 952 |
| 寸法 | 182 × 262 × 51 mm · 1,59 kg |
| 編集者 | Hui, Y. H. (American Food and Nutrition Center, Cutten, CA) |
| 編集者 | Khachatourians, George G. |
![Cover for YH Hui · Dairy Science and Technology Handbook, Volume 1: Principles and Properties (Hardcover Book) [Volume 1 edition] (1992)](https://imusic.b-cdn.net/images/item/original/063/9780470127063.jpg?yh-hui-1992-dairy-science-and-technology-handbook-volume-1-principles-and-properties-hardcover-book&class=scaled&v=1604030900)
![Cover for YH Hui · Dairy Science and Technology Handbook, Volume 2: Product Manufacturing (Hardcover Book) [Volume 2 edition] (1992)](https://imusic.b-cdn.net/images/item/original/070/9780470127070.jpg?yh-hui-1992-dairy-science-and-technology-handbook-volume-2-product-manufacturing-hardcover-book&class=scaled&v=1516955724)
