Amonsou, Eric <br/><br/>
Fundamentals of food Biotechnology / 
Eric Amonsou 
 - Wilmington:  American Academic publisher,  2024 
 - xv, 332 p.:  ill.;  26 cm. 
<br/><br/>Includes bibliographical references and index 
<br/><br/>1. Principles of food biotechnology -- 2. Genetic engineering in food production -- 3. Microbial fermentation -- 4. Enzyme technology -- 5. Food safety and regulations -- 6. Recent advances in functional foods and nutraceuticals. 
<br/><br/> "This textbook offers a comprehensive foundation in food biotechnology, covering essential principles, microbial and enzyme technologies, and modern innovations in food processing and functional ingredients." 
<br/><br/><label>ISBN: </label>9781666870565  $ 188.00 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade--Biotechnology<br/>Food biotechnology<br/>Genetically modified foods
<br/><br/><label>Subjects--Geographic Terms: </label><br/>Fermentation
<br/><br/><label>Dewey Class. No.: </label>664.024  / Am 24