Fundamentals of food biotechnology /
Lee, Byong H.
Fundamentals of food biotechnology / - 2nd ed. - Chichester : Wiley Blackwell, 2015. - xviii, 518 p. : ill. ; 25 cm. - Food science and technology .
Includes bibliographical references and index.
This work is based on the author's 25 years of experience teaching on a food biotechnology course at McGill University in Canada. It will appeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching.
9781118384954 1118384954
Food--Biotechnology.
664.024 / LEE
Fundamentals of food biotechnology / - 2nd ed. - Chichester : Wiley Blackwell, 2015. - xviii, 518 p. : ill. ; 25 cm. - Food science and technology .
Includes bibliographical references and index.
This work is based on the author's 25 years of experience teaching on a food biotechnology course at McGill University in Canada. It will appeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching.
9781118384954 1118384954
Food--Biotechnology.
664.024 / LEE