Published by Kluwer Academic Publishers, NY, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
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Published by Springer, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
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Published by Springer, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
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ISBN 10: 0306461005 ISBN 13: 9780306461002
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Published by Springer, 2012
ISBN 10: 1461371554 ISBN 13: 9781461371557
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ISBN 10: 1461371554 ISBN 13: 9781461371557
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Published by Springer, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
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Published by Springer, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
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Published by Springer, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
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Published by Springer, 2012
ISBN 10: 1461371554 ISBN 13: 9781461371557
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Published by Springer, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
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Published by Springer US Apr 1999, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent years, the de mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium 'Plant Cell and Tissue Culture for Food Ingredient Production' which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA. In this book, international experts in acade mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world. 304 pp. Englisch.
Published by Springer US Okt 2012, 2012
ISBN 10: 1461371554 ISBN 13: 9781461371557
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent years, the de mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium 'Plant Cell and Tissue Culture for Food Ingredient Production' which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA. In this book, international experts in acade mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world. 304 pp. Englisch.
Published by Springer US, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
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Published by Springer US, 2012
ISBN 10: 1461371554 ISBN 13: 9781461371557
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ISBN 10: 1461371554 ISBN 13: 9781461371557
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Published by Springer, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
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Published by Springer US, 2012
ISBN 10: 1461371554 ISBN 13: 9781461371557
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Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent years, the de mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium 'Plant Cell and Tissue Culture for Food Ingredient Production' which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA. In this book, international experts in acade mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world.
Published by Springer US, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
Seller: AHA-BUCH GmbH, Einbeck, Germany
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent years, the de mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium 'Plant Cell and Tissue Culture for Food Ingredient Production' which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA. In this book, international experts in acade mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world.
Published by Springer, 2012
ISBN 10: 1461371554 ISBN 13: 9781461371557
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Condition: As New. Unread book in perfect condition.
Published by Springer, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Condition: As New. Unread book in perfect condition.
Published by Springer-Verlag New York Inc., 2012
ISBN 10: 1461371554 ISBN 13: 9781461371557
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Condition: New. Editor(s): Fu, Tong-Jen; Singh, Gurmeet; Curtis, Wayne R. (The Pennsylvania State University, University Park, PA, USA). Num Pages: 290 pages, biography. BIC Classification: PST; TDCT; TVK. Category: (P) Professional & Vocational. Dimension: 234 x 156 x 16. Weight in Grams: 468. . 2012. Softcover reprint of the original 1st ed. 1999. Paperback. . . . .
Published by Springer Science+Business Media, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Condition: New. Reflects the development in plant cell and tissue culture technology, with special emphasis on its application for food ingredient production. This book includes topics such as plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Editor(s): Fu, Tong-Jen; Singh, Gurmeet; Curtis, Wayne R. (The Pennsylvania State University, University Park, PA, USA). Num Pages: 290 pages, biography. BIC Classification: PSF; PST. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 243 x 164 x 23. Weight in Grams: 568. . 1999. Hardback. . . . .
Published by Springer, 2024
ISBN 10: 0306461005 ISBN 13: 9780306461002
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Published by Springer-Verlag New York Inc., 2012
ISBN 10: 1461371554 ISBN 13: 9781461371557
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Condition: New. Editor(s): Fu, Tong-Jen; Singh, Gurmeet; Curtis, Wayne R. (The Pennsylvania State University, University Park, PA, USA). Num Pages: 290 pages, biography. BIC Classification: PST; TDCT; TVK. Category: (P) Professional & Vocational. Dimension: 234 x 156 x 16. Weight in Grams: 468. . 2012. Softcover reprint of the original 1st ed. 1999. Paperback. . . . . Books ship from the US and Ireland.
Published by Springer Science+Business Media, 1999
ISBN 10: 0306461005 ISBN 13: 9780306461002
Seller: Kennys Bookstore, Olney, MD, U.S.A.
Condition: New. Reflects the development in plant cell and tissue culture technology, with special emphasis on its application for food ingredient production. This book includes topics such as plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Editor(s): Fu, Tong-Jen; Singh, Gurmeet; Curtis, Wayne R. (The Pennsylvania State University, University Park, PA, USA). Num Pages: 290 pages, biography. BIC Classification: PSF; PST. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 243 x 164 x 23. Weight in Grams: 568. . 1999. Hardback. . . . . Books ship from the US and Ireland.