.png){kind=logo}
Stock image for illustration purposes only - book cover, edition or condition may vary.
Plant Cell and Tissue Culture for the Production of Food Ingredients
. Ed(S): Fu, Tong-Jen; Singh, Gurmeet; Curtis, Wayne R. (The Pennsylvania State University, University Park, Pa, Usa)
€ 194.13
FREE Delivery in Ireland
Description for Plant Cell and Tissue Culture for the Production of Food Ingredients
Paperback. Editor(s): Fu, Tong-Jen; Singh, Gurmeet; Curtis, Wayne R. (The Pennsylvania State University, University Park, PA, USA). Num Pages: 290 pages, biography. BIC Classification: PST; TDCT; TVK. Category: (P) Professional & Vocational. Dimension: 234 x 156 x 16. Weight in Grams: 468.
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 for Food Ingredient Production" which was ... Read more
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 for Food Ingredient Production" which was ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Springer-Verlag New York Inc. United States
Number of pages
290
Condition
New
Number of Pages
290
Place of Publication
New York, NY, United States
ISBN
9781461371557
SKU
V9781461371557
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
Reviews for Plant Cell and Tissue Culture for the Production of Food Ingredients