عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
140515649X (hardback : alk. paper)
(Number (ISBN
9781405156493 (hardback : alk. paper)
NATIONAL BIBLIOGRAPHY NUMBER
Number
dltt
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Biotechnology in flavor production /
General Material Designation
[Book]
First Statement of Responsibility
edited by Daphna Havkin-Frenkel, Faith C. Belanger
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
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 :
Other Physical Details
ill. (some col.) ;
Dimensions
26 cm
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index
CONTENTS NOTE
Text of Note
The development of yeast strains as tools for adjusting 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 flavoring 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 versus bioengineered
0
TOPICAL NAME USED AS SUBJECT
Flavor
Food-- Biotechnology
DEWEY DECIMAL CLASSIFICATION
Number
664/
.
07
Edition
22
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Belanger, Faith C
Havkin-Frenkel, D., (Daphna),1951-
ORIGINATING SOURCE
Date of Transaction
20141103094425.0
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
