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Applied mycology and biotechnology

Khachatourians, George G., (1940-)

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Applied mycology and biotechnology

Record Type:	Electronic resources : Monograph/item
Title/Author:	Applied mycology and biotechnology/ edited by George G. Khachatourians, Dilip K. Arora.{me_controlnum}
other author:	Khachatourians, George G.,
Published:	Amsterdam ;Elsevier, : 2001-2003.,
Description:	3 v. :ill. ;25 cm.
[NT 15003449]:	v. 1. Agriculture and food production -- v. 2. Agriculture and food production -- v. 3. Fungal genomics.
Subject:	Fungi - Biotechnology. -
Online resource:	http://www.sciencedirect.com/science/book/9780444510303
ISBN:	9780444510303

Applied mycology and biotechnology
Applied mycology and biotechnology[electronic resource] /edited by George G. Khachatourians, Dilip K. Arora.{me_controlnum} - 1st ed. - Amsterdam ;Elsevier,2001-2003. - 3 v. :ill. ;25 cm.

Includes bibliographical references and indexes.

v. 1. Agriculture and food production -- v. 2. Agriculture and food production -- v. 3. Fungal genomics.

This volume of Applied Mycology and Biotechnology completes the set of two volumes dedicated to the coverage of recent developments on the theme "Agriculture and Food Production". The first volume provided overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications to food production. The second volume examines various specific applications of mycology and fungal biotechnology to food production and processing. In the second volume coverage on two remaining areas of the theme, food crop production and applications in the foods and beverages sector, is presented. The interdisciplinary and complex nature of the subject area, combined with the need to consider the sustainability of agri-food practices, its economics and industrial perspectives, requires a certain focus and selectivity of subjects. In this context the recent literature contained in this work will help readers arrive at comprehensive, in depth information on the role of fungi in agricultural food and feed technology. As a professional reference this book is targeted towards agri-food producer research establishments, government and academic units. Teachers and students, both in undergraduate and graduate studies, in departments of food science, food technology, food engineering, microbiology, applied molecular genetics and biotechnology will also find this work useful.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2007.

Mode of access: World Wide Web.

ISBN: 9780444510303

Source: 133064:133187Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

600679
Fungi
--Biotechnology.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP248.27.F86 / A67 2001eb

Dewey Class. No.: 660.6

Applied mycology and biotechnology
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245 0 0 $a Applied mycology and biotechnology $h [electronic resource] / $c edited by George G. Khachatourians, Dilip K. Arora.{me_controlnum}
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300 $a 3 v. : $b ill. ; $c 25 cm.
504 $a Includes bibliographical references and indexes.
505 0 $a v. 1. Agriculture and food production -- v. 2. Agriculture and food production -- v. 3. Fungal genomics.
520 $a This volume of Applied Mycology and Biotechnology completes the set of two volumes dedicated to the coverage of recent developments on the theme "Agriculture and Food Production". The first volume provided overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications to food production. The second volume examines various specific applications of mycology and fungal biotechnology to food production and processing. In the second volume coverage on two remaining areas of the theme, food crop production and applications in the foods and beverages sector, is presented. The interdisciplinary and complex nature of the subject area, combined with the need to consider the sustainability of agri-food practices, its economics and industrial perspectives, requires a certain focus and selectivity of subjects. In this context the recent literature contained in this work will help readers arrive at comprehensive, in depth information on the role of fungi in agricultural food and feed technology. As a professional reference this book is targeted towards agri-food producer research establishments, government and academic units. Teachers and students, both in undergraduate and graduate studies, in departments of food science, food technology, food engineering, microbiology, applied molecular genetics and biotechnology will also find this work useful.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2007. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Aug. 2, 2007). $n Access may be restricted to users at subscribing institutions.
650 0 $a Fungi $x Biotechnology. $3 600679
650 0 $a Agricultural biotechnology. $3 695810
650 0 $a Food $x Biotechnology. $3 695811
650 6 $a Champignons $x Biotechnologie. $3 1362292
650 6 $a Biotechnologie agricole. $3 1362293
650 6 $a Aliments $x Biotechnologie. $3 1362294
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a Khachatourians, George G., $d 1940- $3 1362291
700 1 $a Arora, Dilip K. $3 665264
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856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780444510303
994 $a C0 $b TEF