Description - Agriculture and Food Production by G.G. Khatchatourians
This title completes the set of two volumes dedicated to the coverage of developments on the theme of agriculture and food production. The first volume provided an overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications in food production. The second volume examines various specific applications of mycology and fungal biotechnology to food production and processing. Coverage on two remaining areas of the theme, food crop production and applications in the foods and beverages sector, is also 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.
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Elsevier Science Ltd
Publisher: Elsevier Science & Technology
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Book Reviews - Agriculture and Food Production by G.G. Khatchatourians