Newsletters
Title: Traditional knowledge and prospects of Biotechnological improvement
Volume Number: 34
Issue Number: 1
KeyWords: Biotechnology, Environment, Traditional kmowledge
Year of Publication: 2019
Month of Issue: June
Language: English
Pages: 12
Details: The term ‘biotechnology’ was used before the twentieth century for conventional activities such as making dairy products such as cheese and curd, as well as bread, wine, beer, etc. The process of fermentation for the preparation and manufacturing of products such as alcohol, beer, wine, dairy products, various types of organic acids such as vinegar, citric acid, amino acids, and vitamins can be called classical biotechnology or traditional biotechnology.
