عنوان
پدید آورنده
موضوع
رده
TP 248.65 .F66 B637 2008
TP
248
.
65
.
F66
B637
2008
کتابخانه
محل استقرار
OTHER STANDARD IDENTIFIER
Standard Number
11911
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Biotechnology in flavor production
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Oxford; Ames, Iowa
Name of Publisher, Distributor, etc.
Blackwell
Date of Publication, Distribution, etc.
2008
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
x, 214 p., ]6[ p. of plates: ill. )some col.(
GENERAL NOTES
Text of Note
Includes bibliographical references and index
CONTENTS NOTE
Text of Note
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
TOPICAL NAME USED AS SUBJECT
Entry Element
$AFood$BBiotechnology
Entry Element
$AFlavor
DEWEY DECIMAL CLASSIFICATION
Number
664/
.
07
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TP
248
.
65
.
F66
B637
2008
PERSONAL NAME - PRIMARY RESPONSIBILITY
Relator Code
TI
Entry Element
edited by Daphna Havkin - Frenkel and Faith C. Belanger
AU (anhpaD) .D ,leknerF - nikvaH editor 1951 -
AU C htiaF ,regnaleB editor
LOCATION AND CALL NUMBER
Shelving Form of Title, Author, Author/Title
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