Key note lecture: Food and biotechnology
作者:
R. K. Finn,
期刊:
Food Biotechnology
(Taylor Available online 1990)
卷期:
Volume 4,
issue 1
页码: 1-13
ISSN:0890-5436
年代: 1990
DOI:10.1080/08905439009549715
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
The new advances in biotechnology have been applied more rapidly to medicine and agriculture than to the food industry. Nevertheless, several recent applications are described, with emphasis on current research by food scientists and engineers at Cornell University. The nutritional needs of an aging population will provide one of the focal points for future work.
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