عنوان
پدید آورنده
موضوع
رده
TP248.65 .F66,B637 2008
TP248
.
65
.
F66
,
B637
2008
کتابخانه
محل استقرار
9781405156493 (hardback : alk. paper)
39149
eng
Biotechnology in flavor production
/ edited by Daphna Havkin-Frenkel, Faith C. Belanger
Oxford ;Ames, Iowa
: Blackwell,
, 2008.
x, 214 p
., [6] p. of plates , ill. (some col.) , 26 cm.
Language: انگلیسی
Print
Includes bibliographical references and index.
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.
Food, Biotechnology
Flavor
664
.
07
Havkin-Frenkel, D.(Daphna),1951-
Belanger, Faith C
old catalog
