Ebook > Science > Technique > Génie chimique > M Bizzarri: New Alchemists (PDF)

M Bizzarri
New Alchemists

Support

Adobe DRM

Couverture du M Bizzarri: New Alchemists (PDF)

Fifteen years after the first genetically modified seeds and food, only four genetically modified plants have achieved significant market positions: corn, cotton, rapeseed and soybeans. Most of the other new constructs have caused unsolved problems or are only at the project stage, demonstrating the complexity of the task facing biotech companies.

€142.45

Format PDF ● Pages 228 ● ISBN 9781845646639 ● Maison d’édition WIT Press ● Publié 2012 ● Téléchargeable 3 fois ● Devise EUR ● ID 7077837 ● Protection contre la copie Adobe DRM

Nécessite un lecteur de livre électronique compatible DRM

Plus d’ebooks du même auteur(s) / Éditeur

M Bizzarri M. Bizzarri

8 656 Ebooks dans cette catégorie

Couverture du Samarendra ((Retd) Technical Director, Aegis Group) Kumar Biswas & Swapan (Aegis Group, India.) Kumar Hazra: Fundamentals of Process Safety Engineering

Samarendra ((Retd) Technical Director, Aegis Group) Kumar Biswas & Swapan (Aegis Group, India.) Kumar Hazra: Fundamentals of Process Safety Engineering

This textbook covers the essential aspects of process safety engineering in a practical and comprehensive manner. It provides readers with an understanding of process safety hazards in the refining …

Couverture du Anil Kumar Anal & Parmjit S. (Sant Longowal Institute of Engineering: Valorization of Agro-Industrial Byproducts

Anil Kumar Anal & Parmjit S. (Sant Longowal Institute of Engineering: Valorization of Agro-Industrial Byproducts

This book covers sustainable approaches for industrial transformation pertaining to valorization of agro-industrial byproducts. Divided into four sections, it starts with information about the …

Couverture du Sajid Maqsood & M. (Institute of Technology, Haramaya University) Selvamuthukumaran: Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries

Sajid Maqsood & M. (Institute of Technology, Haramaya University) Selvamuthukumaran: Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries

Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, …

Couverture du Mohd Mustafa Al Bakri (Universiti Malaysia Perlis, Malaysia) Abdullah & Dumitru Doru (&Gheorghe Asachi& Technical University of Iasi, Romania) Burduhos-Nergis: Geopolymers

Mohd Mustafa Al Bakri (Universiti Malaysia Perlis, Malaysia) Abdullah & Dumitru Doru (&Gheorghe Asachi& Technical University of Iasi, Romania) Burduhos-Nergis: Geopolymers

Geopolymers presents a complex and interdisciplinary study in the fields of physics, chemistry, materials science, and civil engineering on oxide materials based on mineral wastes, known as …

Couverture du J. Paulo (University of Aveiro, Portugal) Davim & Jitendra Kumar (SRM Inst. of Science: Tribology in Sustainable Manufacturing

J. Paulo (University of Aveiro, Portugal) Davim & Jitendra Kumar (SRM Inst. of Science: Tribology in Sustainable Manufacturing

Tribology in Sustainable Manufacturing compiles the fundamentals of friction in manufacturing processes and the application of tribology in advanced manufacturing. Covering topics such as 3D …

Couverture du Mian N. Riaz: Extruders in Food Applications

Mian N. Riaz: Extruders in Food Applications

The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. The …

Couverture du Ramesh C. (Central Tuber Crops Research Institute, India) Ray & Cristina M. (Institute of Agrochemistry: Microbial Enzyme Technology in Food Applications

Ramesh C. (Central Tuber Crops Research Institute, India) Ray & Cristina M. (Institute of Agrochemistry: Microbial Enzyme Technology in Food Applications

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve f …

Couverture du Cynthia J. (Illinois State University, IL, USA) Moore & Jeanette (Madison College, WI, USA) Mowery: Basic Laboratory Methods for Biotechnology

Cynthia J. (Illinois State University, IL, USA) Moore & Jeanette (Madison College, WI, USA) Mowery: Basic Laboratory Methods for Biotechnology

Basic Laboratory Methods for Biotechnology, Third Edition is a versatile textbook that provides students with a solid foundation to pursue employment in the biotech industry and can later serve as a …

Couverture du M. (Institute of Technology, Haramaya University) Selvamuthukumaran: Non-Thermal Processing Technologies for the Fruit and Vegetable Industry

M. (Institute of Technology, Haramaya University) Selvamuthukumaran: Non-Thermal Processing Technologies for the Fruit and Vegetable Industry

Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, …

Couverture du Prateek (Graphic Era University, Uttarakhand, India) Negi & Yashvir (Graphic Era Uni, India) Singh: Biowaste and Biomass in Biofuel Applications

Prateek (Graphic Era University, Uttarakhand, India) Negi & Yashvir (Graphic Era Uni, India) Singh: Biowaste and Biomass in Biofuel Applications

This book reflects the new dimension of biofuel production from its introductory principles to the advancements from a future prospective. It summarizes the rationale for changes in liquid fuel …

Page suivante >>>