Ata uhi

Frontiers in Food Biotechnology

This is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods. Novel fermentation and enzyme technological processes, protein engineering, genetic engineer...

Whakaahuatanga katoa

I tiakina i:
Ngā taipitopito rārangi puna kōrero
Kaituhi rangatōpū: SpringerLink (Online service)
Ētahi atu kaituhi: Yaradoddi, Jayachandra S. (Editor), Meti, Bharati S. (Editor), Mudgulkar, Sulochana B. (Editor), Agsar, Dayanand (Editor)
Hōputu: Tāhiko īPukapuka
Reo:Ingarihi
I whakaputaina: Singapore : Springer Nature Singapore : Imprint: Springer, 2024.
Putanga:1st ed. 2024.
Ngā marau:
Food science.
Biotechnology.
Industrial microbiology.
Food > Microbiology.
Food Science.
Industrial Microbiology.
Food Engineering.
Food Microbiology.
Urunga tuihono:https://doi.org/10.1007/978-981-97-3261-6
Ngā Tūtohu: Tāpirihia he Tūtohu
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!

Ngā tūemi rite

Ngā tūemi rite