Table of contents only http://www.loc.gov/catdir/enhancements/fy0803/2007032683-t.html
یادداشتهای مربوط به کتابنامه ، واژه نامه و نمایه های داخل اثر
متن يادداشت
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متن يادداشت
Includes bibliographical references and index.
یادداشتهای مربوط به مندرجات
متن يادداشت
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.