|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
Natural Preservatives in Food Systems March 30 to 31, 2005 in the Radisson Hotel, Princeton, New Jersey, USA
Organizing Committee
Daphna Havkin-Frenkel, Ph.D., MBA Natural Products and Flavor Biotechnology Vanilla and Vanillin production Biotechnology Center for Agriculture and the Environment Rutgers, The State University of New Jersey, USA New Brunswick, NJ 08901-8520
Chaim Frenkel, Ph.D. Professor Post Harvest Biology Vanilla Production and Curing Department of Plant Biology and Pathology, Cook College Rutgers, The State University of New Jersey New Brunswick, NJ 08901-8520
Nativ Dudai. Ph.D. Aromatic and Medicinal Plants Department of Aromatic Plants ARO Newe-Ya’ar Research Center, Ramat-Yishay, Israel |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
