Biotechnology in Flavor ProductionISBN: 978-1-4051-5649-3
Hardcover
232 pages
March 2008, Wiley-Blackwell
This price is valid for United States. Change location to view local pricing and availability. ![]() This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 5-6 days delivery time. The book is not returnable.
Other Available Formats: E-book
|
This book provides a unique overview of the current state of the art of flavor production through biotechnology, examining the principles and current methods of producing flavors from plants and other organisms. Chapters are included on plant tissue culture, genetic engineering of plants for flavor improvement and genetic engineering of bacteria and fungi for flavor improvement of fermented beverages and dairy products. The book is directed at food scientists and technologists in the food and flavour industries as well as academics and ingredients suppliers.
Buy Both and Save 25%!
Biotechnology in Flavor Production (US $249.95)
-and- Encapsulation and Controlled Release Technologies in Food Systems (US $249.95)
Total List Price: US $499.90
Discounted Price: US $374.92 (Save: US $124.98)

