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Engineering Aspects of Food Biotechnology (Contemporary Food Engineering, Book 29)



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Engineering Aspects of Food Biotechnology (Contemporary Food Engineering, Book 29)
ISBN: 1439895457 | ISBN-13: 9781439895450 | 485 pages | PDF | 44,6 MB

Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves.
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