Biotechnology for improved foods and flavors /
Biotechnology for improved foods and flavors /
Gary R. Takeoka, editor ... [et al.].
- Washington : American Chemical Society, 1996.
- x, 332 p. : il. ; 24 cm.
"Developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies"
Incluye referencias bibliográficas e índice.
9780841234215 0841234213
Food --Biotechnology --Congresses.
Agricultural biotechnology --Congresses.
Alimentos --Biotecnología --Congresos, conferencias, etc.
Biotecnología agrivola --xCongresos, conferencias, etc.
TP248.65 .F66 / B56 1996
"Developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies"
Incluye referencias bibliográficas e índice.
9780841234215 0841234213
Food --Biotechnology --Congresses.
Agricultural biotechnology --Congresses.
Alimentos --Biotecnología --Congresos, conferencias, etc.
Biotecnología agrivola --xCongresos, conferencias, etc.
TP248.65 .F66 / B56 1996
