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

• Share and Export
  

  RDF+N-TriplesRDF+N3Multiline CSVBibTeXMETSRDF+XMLSimple MetadataOpenURL ContextObject in SpanRefWorksOpenURL ContextObjectData Cite XMLASCII CitationJSONEndNoteEP3 XMLReferRIS (EndNote Online, Zotero, Ref manager, etc)MPEG-21 DIDLRIOXX2 XMLAtomDublin CoreHTML CitationMODS
• 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:	31 Jan 2025 05:21
  Related URLs:	Publisher
  URI:	https://strathprints.strath.ac.uk/id/eprint/38050