Fundamentals of food biotechnology /
By: Lee, Byong H.
Series: Food science and technology.Publisher: Chichester : Wiley Blackwell, 2015Edition: 2nd ed.Description: xviii, 518 p. : ill. ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781118384954; 1118384954.Subject(s): Food -- Biotechnology
DDC classification: 664.024 Summary: 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.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Standard Loan
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ATU Sligo Yeats Library Main Lending Collection | 664.024 LEE (Browse shelf(Opens below)) | 1 | Available | 0063616 | ||
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Standard Loan
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ATU Sligo Yeats Library Main Lending Collection | 664.024 LEE (Browse shelf(Opens below)) | 2 | Available | 0063615 |
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.