Biotechnology in Flavor Production

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Material type: Text

TextPublication details: UK: Wiley Blackwell, 2016.Edition: 2nd EdDescription: xvi, 314pISBN:

978-1-118-35406-3

Subject(s):

DDC classification:

608.5 HAV

Summary: 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.

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Item type	Current library	Call number	Status	Date due	Barcode
Books	IUCIPRS General Stacks	608.5 HAV (Browse shelf(Opens below))	Available		IPR4463

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Previous	608.5 FRI Redesigning the global seeds commons law and policy for agrobiodiversity and food security	608.5 GAN Technology transfer in biotechnology	608.5 GOR Biotechnology and innovation systems : the role of public policy	608.5 HAV Biotechnology in Flavor Production	608.5 HER The international law of biotechnology : human rights, trade, patents, health and the environment	608.5 KAM Patents on biotechnological inventions	608.5 KES Agricultural biotechnology and intellectual property	Next

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.

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