1. Biotechnology in flavor production
Author: edited by Daphna Havkin-Frenkel, Department of Plant and Pathology, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA, Nativ Dudai, Unit of Medicinal and Aromatic Plants, Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Flavor.,Food-- Biotechnology.
