Biotechnological Innovations in Food Processing
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Responses to SAQs

Biotechnological Innovations in Food Processing ◽

10.1016/b978-0-7506-1513-6.50016-0 ◽

1991 ◽

pp. 253-271

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How to use an open learning text

Biotechnological Innovations in Food Processing ◽

10.1016/b978-0-7506-1513-6.50006-8 ◽

1991 ◽

pp. viii

Keyword(s):

Open Learning

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Contributors

Biotechnological Innovations in Food Processing ◽

10.1016/b978-0-7506-1513-6.50005-6 ◽

1991 ◽

pp. vi

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The Biotol Project

Biotechnological Innovations in Food Processing ◽

10.1016/b978-0-7506-1513-6.50004-4 ◽

1991 ◽

pp. v

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Front Matter

Biotechnological Innovations in Food Processing ◽

10.1016/b978-0-7506-1513-6.50002-0 ◽

1991 ◽

pp. iii

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Index

Biotechnological Innovations in Food Processing ◽

10.1016/b978-0-7506-1513-6.50022-6 ◽

1991 ◽

pp. 295-303

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Units of measurement

Biotechnological Innovations in Food Processing ◽

10.1016/b978-0-7506-1513-6.50019-6 ◽

1991 ◽

pp. 291-292

Keyword(s):

Units Of Measurement

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Regulatory Position of Chymosin Produced from Genetically Engineered Micro-organisms

Biotechnological Innovations in Food Processing ◽

10.1016/b978-0-7506-1513-6.50018-4 ◽

1991 ◽

pp. 285-289

Keyword(s):

Genetically Engineered ◽

Micro Organisms

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Introduction

Biotechnological Innovations in Food Processing ◽

10.1016/b978-0-7506-1513-6.50008-1 ◽

1991 ◽

pp. 1-5

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Abbreviations used for the common amino acids

Biotechnological Innovations in Food Processing ◽

10.1016/b978-0-7506-1513-6.50021-4 ◽

1991 ◽

pp. 294

Keyword(s):

Amino Acids ◽

The Common

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