Abstract
Combining biochemistry with genetic engineering can increase the yield of natural ingredients and improve the economics of tissue culture.
Original language | English (US) |
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Pages | 56-61 |
Number of pages | 6 |
Volume | 51 |
No | 11 |
Specialist publication | Food Technology |
State | Published - Nov 1997 |
All Science Journal Classification (ASJC) codes
- Food Science
- Chemistry(all)
- Industrial and Manufacturing Engineering