Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria

Hoskisson, Paul; McNeil, B. and Archer, D. and Giavasis, I. and Harvey, L., eds. (2013) Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria. In: Microbial Production of Food Ingredients, Enzymes and Nutraceuticals. Woodhead Publishing. ISBN 978 0 85709 343 1

Abstract

Book chapter focuses on applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria.

ORCID iDs

Hoskisson, Paul ORCID: https://orcid.org/0000-0003-4332-1640

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• Item metadata

  Item type:	Book Section
  ID code:	38050
  Dates:	Date Event March 2013 Published
  Subjects:	Medicine > Therapeutics. Pharmacology
  Department:	Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences
  Depositing user:	Pure Administrator
  Date deposited:	01 Mar 2012 12:09
  Last modified:	11 Nov 2024 14:47
  Related URLs:	Publisher
  URI:	https://strathprints.strath.ac.uk/id/eprint/38050