Protein Engineering
Published in January 1998
Book
Hardback
256 pages
978-0-412-75760-0 (ISBN)
Description
This is the second book in the Chapman & Hall series "Techniques and Perspectives in Food Biotechnology". It is intended as a practical guide to protein engineering for scientists and technologists in the food industry. It should also appeal to the biotechnology and pharmaceutical industry.
More details
Series
Language
English
Place of publication
London
United Kingdom
Target group
College/higher education
Professional and scholarly
Illustrations
50 line illustrations, 15 halftone illustrations
Dimensions
Height: 234 mm
Width: 156 mm
Weight
333 gr
ISBN-13
978-0-412-75760-0 (9780412757600)
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Schweitzer Classification