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From Gene to Protein: Translation into Biotechnology
From Gene to Protein: Translation into Biotechnology is the 15th volume in the continuing series under the title ""Miami Winter Symposia"". The theme of the symposium is the translation of the basic research findings into the practical application of biotechnology. This book summarizes methodology and its applications that lie behind the practical innovations. The book starts with reviews of techniques of eukaryotic cell culture, hybridoma technology and uses, and the in vitro synthesis of DNA and its use in the generation of protein analogs. Considerable space is devoted to development of monoclonal antibodies that promises to be the dominating tool of medical technology, both for diagnosis...
Cell Culture
The critically acclaimed laboratory standard, Methods in Enzymology, is one of the most highly respected publications in the field of biochemistry. Since 1955, each volume has been eagerly awaited, frequently consulted, and praised by researchers and reviewers alike. The series contains much material still relevant today - truly an essential publication for researchers in all fields of life sciences.
Current Catalog
First multi-year cumulation covers six years: 1965-70.
Biochemistry of Taste and Olfaction
Biochemistry of Taste and Olfaction examines the biochemical aspects of taste and olfaction and their relevance to nutrition, medicine, and food science. More specifically, it considers the biological processes that influence dietary habits, nutritional status, and enjoyment of food, as well as other important social and biological phenomena. It also describes biochemical mechanisms at the peripheral receptor level in taste and olfaction, with emphasis on the role of the cell surface, along with neurotransmitters and other neurochemical aspects of the olfactory system. Organized into five sections comprised of 24 chapters, this book begins with an overview of biochemical approaches used in s...
The Builder
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