Food Biotechnology (In 2 Volumes)

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In recent years the biotechnological advance in food industry has been of major importance and there is potential for future development. New innovations in technology improve the product quality or reduce the cost or both. Application of biological principles results in production or conversion of food stuff into more palatable, nutritious or stable food.

ABOUT THE AUTHOR Rita Singh

Rita Singh, obtained her M.Sc. and Ph.D. degree from the Calcutta University. Her area of specialization is Tissue Culture of Medicinal and Aromatic Plants. As keen researcher, Dr. (Mrs.) Singh has many research papers and books to her credit. Presently, she is working as a Scientist at Indian Institute of Technology (IIT), Delhi.

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Bibliographic information

Title
Food Biotechnology (In 2 Volumes)
Author
Edition
1st ed.
Publisher
ISBN
8182200504
Length
xiv+286p., xiv+287-560p., Figures; Tables; References; Bibliography; Index; 23cm.
Subjects

tags

#Biotechnology