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Download Biotechnology for Improved Foods and Flavors (Acs Symposium Series) by Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi in PDF format completely FREE. No registration required, no payment needed. Get instant access to this valuable resource on PDFdrive.to!
About Biotechnology for Improved Foods and Flavors (Acs Symposium Series)
Highlights the impact of biotechnology on the food industry and discusses strategies for producing new and improved raw materials. Details the latest analytical methodology for characterizing products generated by biotechnology. Describes the generation of flavors from precursors via enzymes and microorganisms. Discusses the construction of chimeric enzymes with improved properties. Reviews the effect of new plant crop regulators on crop yield and quality.
Detailed Information
| Author: | Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi |
|---|---|
| Publication Year: | 1996 |
| ISBN: | 9780841234215 |
| Pages: | 333 |
| Language: | English |
| File Size: | 5.38 |
| Format: | |
| Price: | FREE |
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