کتاب های Gary R. Takeoka
Biotechnology for Improved Foods and Flavors (Acs Symposium Series)
Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi, 1996
Aroma Active Compounds in Foods. Chemistry and Sensory Properties
Gary R. Takeoka, Matthias Güntert,, 2001
Biotechnology for Improved Foods and Flavors
Gary R. Takeoka, Roy Teranishi, Patrick J. Williams,, 1996
Authentication of Food and Wine
Susan E. Ebeler, Gary R. Takeoka,, 2007
Progress in Authentication of Food and Wine
Susan E. Ebeler, Gary R. Takeoka,, 2011
Genetically Modified Foods. Safety Issues
Karl-Heinz Engel, Gary R. Takeoka,, 1995
