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Food Biotechnology

Overview of attention for book
Food Biotechnology
Springer, Berlin, Heidelberg

Table of Contents

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    Book Overview
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    Chapter 94 Filamentous Fungi for Production of Food Additives and Processing Aids
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    Chapter 95 Plant Biotechnology: Transgenic Crops
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    Chapter 97 Probiotics, prebiotics, and synbiotics.
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    Chapter 99 Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking
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    Chapter 100 Food and Agricultural Biotechnology: A Summary and Analysis of Ethical Concerns
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    Chapter 103 Production of Secondary Metabolites Using Plant Cell Cultures
Attention for Chapter 94: Filamentous Fungi for Production of Food Additives and Processing Aids
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