Biotechnology in flavor production / 
edited by Daphna Havkin-Frenkel and Faith C. Belanger 
 - x,214p. :    ill. ;    25cm 
<br/><br/> Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9781405156493 (hbk.). 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Flavor.<br/>Food--Biotechnology.
<br/><br/><label>LC Class. No.: </label>TP 248.65  /  .F66 B637 2008