Biotechnology in Flavor Production, 2nd Edition

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Biotechnology in Flavor Production, 2nd...

Biotechnology in Flavor Production, 2nd Edition

Daphna Havkin-Frenkel, Nativ Dudai

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ఈ పుస్తకం ఎంతగా నచ్చింది?

దింపుకొన్న ఫైల్ నాణ్యత ఏమిటి?

పుస్తక నాణ్యత అంచనా వేయడాలనుకుంటే దీన్ని దింపుకోండి

దింపుకొన్న ఫైళ్ళ నాణ్యత ఏమిటి?

వర్గాలు:

Chemistry - Biochemistry

సంవత్సరం:

2016

ప్రచురణకర్త:

John Wiley & Sons

భాష:

english

పేజీల సంఖ్య:

312

ISBN 10:

1118354060

ISBN 13:

9781118354063

ఫైల్:

PDF, 4.30 MB

IPFS:

,

english, 2016

ఆన్‌లైన్‌లో చదవండి

కి మార్పిడి జరుగుతూ ఉంది.

కి మార్పిడి విఫలమైంది!

మీకు ఆసక్తిగా కనిపించ వచ్చు

Arthur Germano Fett-Neto — Biotechnology of Plant Secondary Metabolism: Methods and Protocols

Philip Kraft, Karl A. D. Swift — Perspectives in Flavor and Fragrance Research

Dolf De Rovira — Front Matter

u6fonter — 503614_1_En_Print.indd

Dolf De Rovira — Front Matter

Dolf De Rovira — Front Matter

Harold Mcgee — Nose Dive

Andrew G. Reynolds (editor) — Managing Wine Quality: Volume 2: Oenology and Wine Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

George Charalambous, Ernährungswissenschaftler Ägypten USA; American Chemical Society. Meeting — Analysis of foods and beverages: headspace techniques: (proceedings of a symposium at the 174th national meeting of the American chemical Society; Chicago - Ill., August 29-September 2, 1977)

George Charalambous, ErnaÌhrungswissenschaftler Aegypten USA; George E Inglett, Biochemiker — Flavor of foods and beverages: chemistry and technology: proceedings of a conference; Athens, June 27-29, 1978

N. A. M. Eskin — Plant Pigments, Flavors and Textures. the Chemistry and Biochemistry of Selected Compounds

Alfonso V. Carrascosa Santiago, Rosario Munoz, Ramon Gonzalez Garcia — Molecular Wine Microbiology

Antonia Terpou, Vassilios Ganatsios, Maria Kanellaki, Athanasios A. Koutinas — Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

Henk Maarse (Author) — Volatile Compounds in Foods and Beverages

Fernando Zamora (auth.), M. Victoria Moreno-Arribas, M. Carmen Polo (eds.) — Wine Chemistry And Biochemistry

Matteo Bordiga, Leo M. L. Nollet — Food Aroma Evolution: During Food Processing, Cooking, and Aging

Ashok Pandey, Guocheng Du, Maria Ángeles Sanromán, Carlos Ricardo Soccol, Claude-Gilles Dussap — Current Developments in Biotechnology and Bioengineering. Food and Beverages Industry

Y. H. Hui, Feng Chen, L. M. Nollet, Raquel P. F. Guiné, Olga Martin-Belloso, M. Isabel Menguez-Mosquera, Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Nirmal Sinha, Peggy Stanfield — Handbook of Fruit and Vegetable Flavors

Roy Teranishi, Ron G. Buttery, and Fereidoon Shahidi (Eds.) — Flavor Chemistry. Trends and Developments

Russell L. Rouseff and Margaret M. Leahy (Eds.) — Fruit Flavors. Biogenesis, Characterization, and Authentication

Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, and Akio Kobayashi (Eds.) — Biotechnology for Improved Foods and Flavors

Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi — Biotechnology for Improved Foods and Flavors (Acs Symposium Series)

Dolf De Rovira Sr. — Dictionary of Flavors, Third Edition

Natalʹja Arnolʹdovna Dudareva (editor); Eran Pichersky (editor) — Biology of plant volatiles

Bordiga, Matteo; Nollet, Leo M. L. — Food aroma evolution : during food processing, cooking and aging

V. K. Joshi, Ramesh C. Ray, (eds.) — Winemaking: Basics and Applied Aspects

Maarse, Henk — Volatile Compounds in Foods and Beverages

Daphna Havkin-Frenkel, Faith Belanger — Biotechnology in Flavor Production

Roy Teranishi, Emily L. Wick, Irwin Hornstein (auth.), Roy Teranishi, Emily L. Wick, Irwin Hornstein (eds.) — Flavor Chemistry: Thirty Years of Progress

Roy Teranishi, Emily L. Wick, Irwin Hornstein — Flavor Chemistry

Harold McGee — Nose Dive: A Field Guide to the World's Smells

Bernhard Bruckner, S.G. Wyllie — Fruit and Vegetable Flavour: Recent Advances and Future Prospects (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Remedios Castro-Mejías, Enrique Durán-Guerrero — Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

Antonio Morata — Enological Repercussions of Non-Saccharomyces Species

Antonio Morata — Enological Repercussions of Non-Saccharomyces Species

Santiago Benito (editor) — Modern Technologies and Their Influence in Fermentation Quality

Santiago Benito — Modern Technologies and Their Influence in Fermentation Quality

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