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Table of contents (25 chapters)
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Bibliographic Information
Book Title: Plant Cell and Tissue Culture for the Production of Food Ingredients
Editors: Tong-Jen Fu, Gurmeet Singh, Wayne R. Curtis
DOI: https://doi.org/10.1007/978-1-4615-4753-2
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Springer Science+Business Media New York 1999
Hardcover ISBN: 978-0-306-46100-2Published: 30 April 1999
Softcover ISBN: 978-1-4613-7155-7Published: 17 October 2012
eBook ISBN: 978-1-4615-4753-2Published: 06 December 2012
Edition Number: 1
Number of Pages: IX, 290
Topics: Plant Sciences, Food Science, Plant Physiology