Plant Cell and Tissue Culture for the Production of Food Ingredients
Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent years, the de mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium Plant Cell and Tissue Culture fo…
Mehr
CHF 197.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V103:
Folgt in ca. 5 Arbeitstagen
Produktdetails
Weitere Autoren: Fu, Tong-Jen (Hrsg.) / Singh, Gurmeet (Hrsg.)
- ISBN: 978-1-4613-7155-7
- EAN: 9781461371557
- Produktnummer: 14685448
- Verlag: Springer Us
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 304 S.
- Masse: H23.5 cm x B15.5 cm x D1.6 cm 464 g
- Auflage: Softcover reprint of the original 1st ed. 1999
- Abbildungen: Paperback
- Gewicht: 464
2 weitere Werke von Wayne R. (Hrsg.) Curtis:
Bewertungen
Anmelden