Skip to content
Home/ Viruses in Foods (2016)
Viruses in Foods (2016)
Save Ask us

Viruses in Foods (2016)

No customer reviews yet ISBN 9783319307213 Springer
Published
Sep 2016
Language
English
Size
9.21 × 1.13 × 6.14 in
$228.98
In stock
Most orders arrive within 3 weeks. Shipping policy
Qty
Sign in to Add to Saved list
Free delivery over $35 · 15-day returns

Condition

Brand New

An unread, unused copy: no writing or highlighting, and no missing or damaged pages. Every book we sell is brand new, including our lowest-priced titles.

Specifications

PublisherSpringer
PublishedSep 2, 2016
ISBN-103319307215
ISBN-139783319307213
LanguageEnglish
Dimensions9.21 × 1.13 × 6.14 in
Weight20 lb

Buying from Saanjhi

  • Ships from the USA. Delivery to US addresses only.
  • Free delivery on orders over $35.
  • 15-day returns. Unless we send the wrong book or it arrives damaged, you pay return shipping and a 15% restocking fee.
  • Secure checkout. We never store card details.

Readers who bought this also bought

More from Food Science - Chemistry & Biotechnology
See all
Technology for Wine and Beer Production from Ipomoea Batatas
Panda, Sandeep Kumar
$291.36
Fermented Food Products
Available
$291.36
Food Hydrocolloids
<p>First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.</p>
$270.56
Sensory Evaluation Techniques: Volume 2
Meilgaard, Morten
$323.70
Sequencing Technologies in Microbial Food Safety and Quality
Available
$364.13
Biotechnological Approaches in Food Adulterants
<p>The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology.</p><p>The book provides insights to the most recent innovations, trends, concerns, and challenges in food adulterants. It identifies key research topics and practical applications of modern cutting-edge technologies employed for detection of food adulterants including: expansion of food adulterants market, potential toxicity of food adulterants and the prevention of food adulteration act, cutting-edge technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants. There is need for new resources in omics technologies for the application of new nanobiotechnology. <i>Biotechnological Approaches in Food Adulterants </i>provides an overview of the contributions of food safety and the most up-to-date advances in omics and nanobiotechnology approaches to a diverse audience from postgraduate students to researchers in biochemical engineering, biotechnology, food technologist, environmental technologists, and pharmaceutical professionals.</p>
$291.36