 Bioprocess Production of Flavor, Fragrance, and Color Ingredients
ISBN: 978-0-471-03821-4
Hardcover
376 pages
September 1994
US $174.95
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Overview of Bioprocess Flavor and Fragrance Production (F. Welsh).
Development and Regulation of Flavor, Fragrance, and Color Ingredients Produced by Biotechnology (C. Manley).
Aliphatic, Aromatic, and Lactone Compounds (D. Armstrong & L. Brown).
Fermentation Production of Pyrazines and Terpenoids for Flavors and Fragrances (E. Seitz).
Savory Flavors (T. Nagodawithana).
Dairy Flavors (D. Eaton).
Production of Food Colorants by Fermentation (G. Jacobson & J. Wasileski).
Plant Tissue Culture (O. Sahai).
Genetic Engineering and Other Advanced Technologies (A. Gabelman).
Index.
Development and Regulation of Flavor, Fragrance, and Color Ingredients Produced by Biotechnology (C. Manley).
Aliphatic, Aromatic, and Lactone Compounds (D. Armstrong & L. Brown).
Fermentation Production of Pyrazines and Terpenoids for Flavors and Fragrances (E. Seitz).
Savory Flavors (T. Nagodawithana).
Dairy Flavors (D. Eaton).
Production of Food Colorants by Fermentation (G. Jacobson & J. Wasileski).
Plant Tissue Culture (O. Sahai).
Genetic Engineering and Other Advanced Technologies (A. Gabelman).
Index.
