MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01457nam a22002897a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
978-1-118-35406-3 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
608.5 |
| Item number |
HAV |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Biotechnology in Flavor Production |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd Ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
UK: |
| Name of publisher, distributor, etc. |
Wiley Blackwell, |
| Date of publication, distribution, etc. |
2016. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 314p. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
The flavor of citrus fruit |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Aroma as a factor in the breeding process of fresh herbs-the case of basil |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Biotechnology of flavor formation in fermented dairy products |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Biotechnological production of vanillin |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Plant cell culture as a source of valuable chemicals |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Increasing the methional content in potato through biotechnology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Flavor development |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Tomato aroma: biochemistry and biotechnology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Breeding and biotechnology for flavor development in apple |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Biosynthesis and perception of melon aroma |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Frenkel, Daphna Havkin(ED.) |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dudai, Nativ(ED.) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
