| Record ID | marc_loc_updates/v38.i34.records.utf8:11208594:1967 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i34.records.utf8:11208594:1967?format=raw |
LEADER: 01967cam a2200325 a 4500
001 2007032683
003 DLC
005 20100819113958.0
008 070810s2008 enkaf b 001 0 eng
010 $a 2007032683
015 $aGBA779413$2bnb
016 7 $a014051794$2Uk
020 $a9781405156493 (hardback : alk. paper)
020 $a140515649X (hardback : alk. paper)
035 $a(OCoLC)ocn156808371
040 $aDLC$cDLC$dBTCTA$dBAKER$dYDXCP$dUKM$dC#P$dDLC
050 00 $aTP248.65.F66$bB637 2008
082 00 $a664/.07$222
245 00 $aBiotechnology in flavor production /$cedited by Daphna Havkin-Frenkel, Faith C. Belanger.
260 $aOxford ;$aAmes, Iowa :$bBlackwell,$c2008.
300 $ax, 214 p., [6] p. of plates :$bill. (some col.) ;$c26 cm.
504 $aIncludes bibliographical references and index.
505 0 $aThe 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.
650 0 $aFood$xBiotechnology.
650 0 $aFlavor.
700 1 $aHavkin-Frenkel, D.$q(Daphna),$d1951-
700 1 $aBelanger, Faith C.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0803/2007032683-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0803/2007032683-d.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy0803/2007032683-t.html