کتاب های Gary R. Takeoka
![Biotechnology for Improved Foods and Flavors (Acs Symposium Series)](http://cdn.ketabkoo.com/covers/0/32872-n.jpg)
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](http://cdn.ketabkoo.com/covers/1/187744-n.jpg)
Aroma Active Compounds in Foods. Chemistry and Sensory Properties
Gary R. Takeoka, Matthias Güntert,, 2001![Biotechnology for Improved Foods and Flavors](http://cdn.ketabkoo.com/covers/2/205431-n.jpg)
Biotechnology for Improved Foods and Flavors
Gary R. Takeoka, Roy Teranishi, Patrick J. Williams,, 1996![Authentication of Food and Wine](http://cdn.ketabkoo.com/covers/2/255253-n.jpg)
Authentication of Food and Wine
Susan E. Ebeler, Gary R. Takeoka,, 2007![Progress in Authentication of Food and Wine](http://cdn.ketabkoo.com/covers/5/583642-n.jpg)
Progress in Authentication of Food and Wine
Susan E. Ebeler, Gary R. Takeoka,, 2011![Genetically Modified Foods. Safety Issues](http://cdn.ketabkoo.com/covers/8/855874-n.jpg)
Genetically Modified Foods. Safety Issues
Karl-Heinz Engel, Gary R. Takeoka,, 1995![Flavor Precursors. Thermal and Enzymatic Conversions](http://cdn.ketabkoo.com/covers/10/1009120-n.jpg)