Introduction to Food Biotechnology by Perry Johnson-Green
Describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Suitable for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, this book provides explanations of various technically difficult aspects of biotechnology.
"This text is an excellent introduction to the world of food biotechnologyAll food scientists, students, nutritionists, dietitians, and agricultural professionals will benefit from the information contained in this text." - Yukio Kakuda, Department of Food Science, University of Guelph, Ontario, Canada
| SKU | Unavailable |
| ISBN 13 | 9780849311529 |
| ISBN 10 | 0849311527 |
| Title | Introduction to Food Biotechnology |
| Author | Perry Johnson-Green |
| Series | Contemporary Food Science |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | CRC Press |
| Year published | 2002-04-29 |
| Number of pages | 312 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |