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.

Author	Patterson,R.L.S., B.V. Charlwood, G. MacLeod and A.A.Williams (eds.)
Article type	Titel
Author	Patterson,R.L.S., B.V. Charlwood, G. MacLeod and A.A.Williams (eds.)
Page image	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
Manufacturer	Royal Society of Chemistry Thomas Graham House Science Park
Price excl. VAT	48,00
US price excl. VAT	52,8
EAN	2240000484259
ISBN	2240000484259
Current subscription price	Nein
Pitchman 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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