Biotechnology for improved foods and flavors /

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Bibliographic Details
Corporate Author: American Chemical Society. Division of Agricultural and Food Chemistry
Other Authors: Takeoka, Gary R.
Format: Book
Language:English
Published: Washington, D.C. : American Chemical Society, 1996.
Series:ACS symposium series ; 637
Subjects:
Agricultural biotechnology.
Food > Biotechnology
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245 0 0 |a Biotechnology for improved foods and flavors /  |c Gary R. Takeoka, editor ... [et al.]. 
260 |a Washington, D.C. :  |b American Chemical Society,  |c 1996. 
300 |a x, 332 p. :  |b ill. 
440 0 |a ACS symposium series ;  |v 637 
500 |a "Developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies." 
650 0 |a Agricultural biotechnology. 
650 0 |a Food  |x Biotechnology 
700 1 0 |a Takeoka, Gary R. 
710 2 0 |a American Chemical Society.  |b Division of Agricultural and Food Chemistry. 
740 0 2 |a International Chemical Congress of Pacific Basin Societies  |d (1995 :  |c Honolulu, Hawaii). 
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