Food Biotechnology

Author: Sathyabama Institute of Science and Technology

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Document Details

Title: Food Biotechnology

Author: Sathyabama Institute of Science and Technology

Description: Course notes on the microorganisms behind bread, cheese, yogurt, beer and wine, plus food enzymes, preservation and genetically modified foods. Shows how fermentation became one of the oldest biotechnologies.

Pages: 171

Size: 4.83 MB

Format: PDF

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Food Biotechnology

Document Details

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