Editors:
- Covers trends in modern biotechnology
- All aspects of this interdisciplinary technology, where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science, are treated
- More information as well as the electronic version available at springer.com
- Includes supplementary material: sn.pub/extras
Part of the book series: Advances in Biochemical Engineering/Biotechnology (ABE, volume 143)
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Table of contents (8 chapters)
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Front Matter
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Back Matter
About this book
Editors and Affiliations
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Justus Liebig University Giessen Institute of Food Chemistry and Food Bio, Giessen, Germany
Holger Zorn
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University of Appl. Sci. Mittelhessen Inst. Bioproc. Engin. & Pharm. Technol., Giessen, Germany
Peter Czermak
Bibliographic Information
Book Title: Biotechnology of Food and Feed Additives
Editors: Holger Zorn, Peter Czermak
Series Title: Advances in Biochemical Engineering/Biotechnology
DOI: https://doi.org/10.1007/978-3-662-43761-2
Publisher: Springer Berlin, Heidelberg
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag Berlin Heidelberg 2014
Hardcover ISBN: 978-3-662-43760-5Published: 07 July 2014
Softcover ISBN: 978-3-662-50996-8Published: 17 September 2016
eBook ISBN: 978-3-662-43761-2Published: 23 June 2014
Series ISSN: 0724-6145
Series E-ISSN: 1616-8542
Edition Number: 1
Number of Pages: IX, 301
Number of Illustrations: 52 b/w illustrations, 10 illustrations in colour
Topics: Chemistry/Food Science, general