عنوان
پدید آورنده
موضوع
رده
TP 248.65 .F66,B637 2008
TP
248
.
65
.
F66
,
B637
2008
کتابخانه
محل استقرار
9781405156
140515649X
لاتين
edited by Daphna Havkin-Frenkel and Faith C. Belanger
Biotechnology in flavor production
Oxford ; Ames, Iowa
Blackwell,
2008
x,214p.
مرجع به حساب نمي آيد
Includes bibliographical references and index.
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The development of yeast strains as tools to adjust the flavor of -- Fermented beverages to market specifications -- Biotechnology of flavor production in dairy products -- Biotechnological production of vanillin -- Plant cell culture as a source of valuable chemicals -- Tomato aroma: biochemistry and biotechnology -- Flavour development in rice -- Breeding and biotechnology for flavor development in apple (Malus X Domestica Borkh) -- Aroma as a factor in the breeding process of fresh herbs: the case of basil -- Increasing the methional content in potato through biotechnology -- Regulatory aspects of flavor development: traditional vs. bioengineered.
Food- Biotechnology
Flavor
TP
248
.
65
.
F66
,
B637
2008
مولف
Havkin-Frenkel, D.(Daphna),1951-
Belanger, Faith C.
