Biotechnology for improved foods and flavors : developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies

著者

• Takeoka, Gary R.
• American Chemical Society. Division of Agricultural and Food Chemistry
• International Chemical Congress of Pacific Basin Societies

書誌事項

Biotechnology for improved foods and flavors : developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies

Gary R. Takeoka, editor ... [et al.]

（ACS symposium series, 637）

American Chemical Society, c1996

注記

Includes bibliographical references and index

詳細情報

• NII書誌ID(NCID): BA28299277
• ISBN:
  • 0841234213
• LCCN: 96024783
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Washington, DC
• ページ数/冊数: x, 332 p.
• 分類:
  • LCC : TP248.65.F66
  • DC20 : 664/.024
• 件名:
  • LCSH : Food -- Biotechnology -- Congresses
  • LCSH : Agricultural biotechnology -- Congresses
• 親書誌ID:
  • BA00073096