Name: Agriculture and Food Production de Arora(Butterworth Heinemann (Hpo)) (en Inglés)
Price: 205220.00 CLP
Availability: InStock
Author: Dilip K. Arora G.G. Khatchatourians George G. Khachatourians
ISBN: 9780444510303

portada Agriculture and Food Production de Arora(Butterworth Heinemann (Hpo)) (en Inglés)

Formato

Libro Físico

Editorial

Butterworth Heinemann (Hpo)

Autor

Dilip K. Arora G.G. Khatchatourians George G. Khachatourians

Idioma

Inglés

N° páginas

360

Encuadernación

Tapa Dura

ISBN13

9780444510303

Agriculture and Food Production de Arora(Butterworth Heinemann (Hpo)) (en Inglés)

Dilip K. Arora G.g. Khatchatourians George G. Khachatourians (Autor) · Butterworth Heinemann (Hpo) · Tapa Dura

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Reseña del libro "Agriculture and Food Production de Arora(Butterworth Heinemann (Hpo)) (en Inglés)"

This volume of Applied Mycology and Biotechnology completes the set of two volumes dedicated to the coverage of recent developments on the theme "Agriculture and Food Production". The first volume provided overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications to food production. The second volume examines various specific applications of mycology and fungal biotechnology to food production and processing. In the second volume coverage on two remaining areas of the theme, food crop production and applications in the foods and beverages sector, is presented. The interdisciplinary and complex nature of the subject area, combined with the need to consider the sustainability of agri-food practices, its economics and industrial perspectives, requires a certain focus and selectivity of subjects. In this context the recent literature contained in this work will help readers arrive at comprehensive, in depth information on the role of fungi in agricultural food and feed technology. As a professional reference this book is targeted towards agri-food producer research establishments, government and academic units. Teachers and students, both in undergraduate and graduate studies, in departments of food science, food technology, food engineering, microbiology, applied molecular genetics and biotechnology will also find this work useful.