000			01499nam a2200301#a 4500
001			00589
003			HDC
007			ta
008			230623s2008 xx 000 0 eng d
020			_a9781405156493 (hbk.).
040			_aHDC
050			_aTP 248.65 _b .F66 B637 2008
245		0	_aBiotechnology in flavor production / _cedited by Daphna Havkin-Frenkel and Faith C. Belanger
264			_aAmes, Iowa :
264			_aOxford _bBlackwell, _c2008
300			_ax,214p. : _b ill. ; _c 25cm
500			_aIncludes bibliographical references and index.
505			_aThe 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.
650			_aFlavor.
650			_aFood _xBiotechnology.
700			_aBelanger, Faith C.
700			_aBelanger, Faith C.
700			_aHavkin-Frenkel, D. _q(Daphna), _d1951-
942			_2lcc
942			_cBK
942			_kTP 248.65
942			_m .F66 B637 2008
999			_c24178 _d24178