Biotechnology in flavor production
SciTech Book News, June, 2008
Biotechnology in flavor production.
Ed. by Daphna Havkin-Frenkel and Faith C. Belanger.
Blackwell Publishing
2008
214 pages
$185.00
Hardcover
TP248
Biotechnology in the service of agriculture is working on providing the best flavors not only for tomatoes, apples, and other fruits and vegetables but also milk, vanilla, rice and basil. The articles edited by Havkin-Frenkel (biotechnology, Rutgers University) and Belanger (plant biology and pathology, Rutgers University) give professionals in the field an overview of the latest research in flavor. The results of the work done for these highly technical articles well undoubtedly appear in digestible forms in supermarkets all over the world.
([c]20082005 Book News, Inc., Portland, OR)
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