La biotecnología y las industrias de ingredientes alimentarios en Argentina.

Since the 90’s, the development and diffusion of modern biotechnology techniques based in rDNA, along with traditional technologies of fermentation and enzyme production, and the major organizational changes in large agrofood firms facing new competitive challenges, boost restructuring and reconfigu...

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Bibliographic Details

Published in:	Journal of Technology Management & Innovation
Main Authors:	Graciela E. Gutman, Pablo Lavarello, Julia Cajal Grossi
Format:	Artigo
Language:	Inglês
Published:	Universidad Alberto Hurtado 2006
Subjects:	Ingeniería
Online Access:	https://www.redalyc.org/articulo.oa?id=84710313
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