Open AccessFoods and Food Ingredients Produced via Recombinant DNA Techniques
Author(s) -
KarlHeinz Engel,
Gary R. Takeoka,
Roy Teranishi
Publication year - 1995
Publication title -
acs symposium series
Language(s) - English
Resource type - Book series
SCImago Journal Rank - 0.169
H-Index - 64
eISSN - 1947-5918
pISSN - 0097-6156
DOI - 10.1021/bk-1995-0605.ch001
Subject(s) - microbiology and biotechnology , recombinant dna , biochemical engineering , genetically modified organism , agriculture , production (economics) , genetically engineered , food safety , biology , food products , business , engineering , food science , gene , genetics , economics , ecology , macroeconomics
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