عنوان
پدید آورنده
موضوع
رده
TP 248.65 .F66,B637 2008
TP
248
.
65
.
F66
,
B637
2008
کتابخانه
محل استقرار
استان: أذربایجان الشرقیة ـ شهر: جلفا
140515649x
9781405156
IR
408685
انگلیسی
IR
Biotechnology in flavor production
[Book]
/ edited by Daphna Havkin-Frenkel and Faith C. Belanger
Oxford ; Ames, Iowa
: Blackwell,
, 2008
x,214p.
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0803/2007032683-b.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0803/2007032683-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0803/2007032683-t.html
ng
Includes bibliographical references and index.
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.
Food- Biotechnology
Flavor
TP
248
.
65
.
F66
,
B637
2008
Belanger, Faith C.
Havkin-Frenkel, D.(Daphna),1951-
ایران
University of Tehran. Library of Abourihan Campus
Old cataloging
p
BL
1
Y
