| Description |
x, 214 pages, 6 unnumbered pages of plates : illustrations (some color) ; 26 cm |
| Contents |
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 |
| Notes |
Formerly CIP. Uk |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Biotechnology.
|
|
Flavor.
|
| Author |
Havkin-Frenkel, D. (Daphna), 1951-
|
|
Belanger, Faith C.
|
| LC no. |
2007032683 |
| ISBN |
9781405156493 hardback alkaline paper |
|
140515649X hardback alkaline paper |
|
