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.

Autor/Hrsg.	Patterson,R.L.S., B.V. Charlwood, G. MacLeod and A.A.Williams (eds.)
Artikeltyp	Titel
Autor(en)	Patterson,R.L.S., B.V. Charlwood, G. MacLeod and A.A.Williams (eds.)
Seiten	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.(48425) 51.36
Verlag	Royal Society of Chemistry Thomas Graham House Science Park
Preis netto	48,00
USD Preis netto	52,8
ISBN/ISSN	2240000484259
ISBN	2240000484259
Akt. Subkriptionspreis	Nein
Marktschreier Info	Nein

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Bioformation of Flavours.1992.(Roy.Soc.of Chemistry,Spec.Publ.95). IV,212 p.Hardcover.

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