Application of genetic methods to the generation of volatile flavors

Details

Application of genetic methods to the generation of volatile flavors. / Berger, Ralf Günter.
Food Biotechnology: microorganisms. New York: Wiley-VCH Verlag, 1993. S. 281-295.

Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Aufsatz in Konferenzband › Forschung

Berger, RG 1993, Application of genetic methods to the generation of volatile flavors. in Food Biotechnology: microorganisms. Wiley-VCH Verlag, New York, S. 281-295.

Berger, R. G. (1993). Application of genetic methods to the generation of volatile flavors. In Food Biotechnology: microorganisms (S. 281-295). Wiley-VCH Verlag.

Berger RG. Application of genetic methods to the generation of volatile flavors. in Food Biotechnology: microorganisms. New York: Wiley-VCH Verlag. 1993. S. 281-295

Berger, Ralf Günter. / Application of genetic methods to the generation of volatile flavors. Food Biotechnology: microorganisms. New York : Wiley-VCH Verlag, 1993. S. 281-295

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