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Food Biotechnology (In 2 Volumes)

Rita Singh (Author)

In recent years the biotechnological advance in food industry has been of major importance and there is potential for future development. New innovations in technology improve the product quality or reduce the cost or both. Application of biological principles results in production or conversion of food stuff into more palatable, nutritious or stable food.

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About the author

Rita Singh

Rita Singh, obtained her M.Sc. and Ph.D. degree from the Calcutta University. Her area of specialization is Tissue Culture of Medicinal and Aromatic Plants. As keen researcher, Dr. (Mrs.) Singh has many research papers and books to her credit. Presently, she is working as a Scientist at Indian Institute of Technology (IIT), Delhi.

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Bibliographic information

Title Food Biotechnology (In 2 Volumes)
Author Rita Singh
Format Hardcover
Date published: 01.01.2004
Edition 1st ed.
Language: English
isbn 8182200504
length xiv+286p., xiv+287-560p., Figures; Tables; References; Bibliography; Index; 23cm.