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Microbial production of food ingredi...

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McNeil, Brian,

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Microbial production of food ingredients, enzymes and nutraceuticals

Record Type:	Electronic resources : Monograph/item
Title/Author:	Microbial production of food ingredients, enzymes and nutraceuticals/ edited by Brian McNeil, David Archer, Ioannis Giavasis and Linda Harvey.
other author:	McNeil, Brian,
Published:	Oxford :Woodhead Publishing, : 2013.,
Description:	xxx, 610 p. :ill. ;24 cm.
Subject:	Biotechnology. -
Online resource:	http://www.sciencedirect.com/science/book/9780857093431
ISBN:	9780857093547 (electronic bk.)

Microbial production of food ingredients, enzymes and nutraceuticals
Microbial production of food ingredients, enzymes and nutraceuticals[electronic resource] /edited by Brian McNeil, David Archer, Ioannis Giavasis and Linda Harvey. - Oxford :Woodhead Publishing,2013. - xxx, 610 p. :ill. ;24 cm. - Woodhead Publishing in food science, technology, and nutritionno. 246. - Woodhead Publishing in food science, technology, and nutrition ;no. 215. .

Includes bibliographical references and index.

ISBN: 9780857093547 (electronic bk.)Subjects--Topical Terms:

571461
Biotechnology.

LC Class. No.: TP248.25.M39 / M53 2013

Dewey Class. No.: 664/.02015118

Microbial production of food ingredients, enzymes and nutraceuticals
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245 0 0 $a Microbial production of food ingredients, enzymes and nutraceuticals $h [electronic resource] / $c edited by Brian McNeil, David Archer, Ioannis Giavasis and Linda Harvey.
260 $a Oxford : $b Woodhead Publishing, $c 2013.
300 $a xxx, 610 p. : $b ill. ; $c 24 cm.
490 1 $a Woodhead Publishing in food science, technology, and nutrition $v no. 246
504 $a Includes bibliographical references and index.
650 0 $a Biotechnology. $3 571461
650 0 $a Functional foods. $3 827192
700 1 $a McNeil, Brian, $e editor. $3 2003336
700 1 $a Archer, David, $e editor. $3 2003337
700 1 $a Giavasis, Ioannis, $e editor. $3 2003338
700 1 $a Harvey, Linda, $e editor. $3 2003339
830 0 $a Woodhead Publishing in food science, technology, and nutrition ; $v no. 215. $3 2003229
856 4 0 $u http://www.sciencedirect.com/science/book/9780857093431

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