USES OF GENETICALLY MODIFIED MICROORGANISMS IN FOOD PROCESSING
HEMAT EL-SHESHETAWY EL-SHESHETAWY ALI;
Abstract
In food industry, probiotic strains are widely used. The main defect of this strains, is that can not survive under low pH conditions in stomach. Consequently, they can not arrive to the colon to do their effects. One of the objectives of many biotechnolo
Other data
| Title | USES OF GENETICALLY MODIFIED MICROORGANISMS IN FOOD PROCESSING | Other Titles | استخدام كائنات حية دقيقة معدلة وراثياً في التصنيع الغذائي | Authors | HEMAT EL-SHESHETAWY EL-SHESHETAWY ALI | Keywords | USES OF GENETICALLY MODIFIED MICROORGANISMS IN FOOD PROCESSING | Issue Date | 2005 | Description | In food industry, probiotic strains are widely used. The main defect of this strains, is that can not survive under low pH conditions in stomach. Consequently, they can not arrive to the colon to do their effects. One of the objectives of many biotechnolo |
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| File | Size | Format | |
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| 124461e691.pdf | 120.54 kB | Adobe PDF | View/Open |
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