Book ID: 48425
Patterson,R.L.S., B.V. Charlwood, G. MacLeod and A.A.Williams (eds.)
Bioformation of Flavours.1992.(Roy.Soc.of Chemistry,Spec.Publ.95). IV,212 p.Hardcover.
Examines production andimprovement of naturally occurring food flavors through biotechnologyand the commercial exploitation of such processes. Discusses generalconcepts of flavor production by plants, yeasts, fungi, and bacteria,in addition to more specific aspects of flavor creation and improvementusing modern in vitro and in vivo techniques.