Biotechnology in the food industry / M.P. Tombs.
By: Tombs, M. P.
Material type: BookSeries: Biotechnology series.Publisher: Milton Keynes [England] : Philadelphia : Open University Press, 1990Description: ix, 189 p. : ill. ; 23 cm.ISBN: 0335158994; 0335158986.Subject(s): Food industry and trade | BiotechnologyDDC classification: 664Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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General Lending | MTU Bishopstown Library Lending | 664 (Browse shelf(Opens below)) | 1 | Available | 00012612 |
Includes bibliographical references (pages 177-181) and index.
The basic operations of biotechnology -- Sweeteners -- Mainly proteins: Proteases, gels and fermented foods -- Cereals: Baking and brewing -- Lipases and the minor components, emulsifiers, stabilizers and flavours -- Food, populations and quality control.