عنوان
پدید آورنده
موضوع
رده
TP 248.65 .F66 B637 2008
TP
248
.
65
.
F66
B637
2008
کتابخانه
محل استقرار
English
Biotechnology in flavor production
Oxford, Ames, Iowa
Blackwell
c2008
x, 214 p., ]6[ p. of plates : ill.
Includes bibliographical references and index
edited by Daphna Havkin-Frenkel and Faith C. Belanger
1
2
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
664/
.
07
TP
248
.
65
.
F66
B637
2008
TI
AU Havkin-Frenkel, D. )Daphna( 1951-
AU Belanger, Faith C
