Overview
- Covers trends in modern biotechnology
- All aspects of this interdisciplinary technology, where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science, are treated
- More information as well as the electronic version available at springer.com
- Includes supplementary material: sn.pub/extras
Part of the book series: Advances in Biochemical Engineering/Biotechnology (ABE, volume 111)
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Table of contents (6 chapters)
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Front Matter
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Back Matter
Keywords
Reviews
From the reviews:
"This work, with only six chapters, covers a fraction of the vast area of food biotechnology … . the detailed information included in each chapter is meticulously referenced and complete. … the chapters are well written and easy to understand. The many examples used by the authors give the book a very practical feel, making it an easier read than one might expect. Summing Up: Highly recommended. Upper-division undergraduates through professionals in biology, biochemistry, food science, and biological engineering." (I. U. Gruen, Choice, Vol. 46 (11), 2009)
Bibliographic Information
Book Title: Food Biotechnology
Editors: Ulf Stahl, Ute E. B. Donalies, Elke Nevoigt
Series Title: Advances in Biochemical Engineering/Biotechnology
DOI: https://doi.org/10.1007/978-3-540-70536-9
Publisher: Springer Berlin, Heidelberg
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag Berlin Heidelberg 2008
Hardcover ISBN: 978-3-540-70535-2Published: 28 August 2008
Softcover ISBN: 978-3-642-08946-6Published: 18 November 2010
eBook ISBN: 978-3-540-70536-9Published: 05 August 2008
Series ISSN: 0724-6145
Series E-ISSN: 1616-8542
Edition Number: 1
Number of Pages: XII, 269
Number of Illustrations: 15 b/w illustrations
Topics: Food Science, Biotechnology, Biochemistry, general