| Originalsprache | Englisch |
|---|---|
| Titel des Sammelwerks | Encyclopedia of Food Microbiology |
| Herausgeber (Verlag) | Elsevier |
| Seiten | 729-735 |
| ISBN (Print) | 9780122270703 |
| Publikationsstatus | Veröffentlicht - 1999 |
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Fermentation (industrial): colours/flavours derived by fermentation. / Berger, Ralf Günter.
Encyclopedia of Food Microbiology. Elsevier, 1999. S. 729-735.
Encyclopedia of Food Microbiology. Elsevier, 1999. S. 729-735.
Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Eintrag in Nachschlagewerk › Forschung
Berger, RG 1999, Fermentation (industrial): colours/flavours derived by fermentation. in Encyclopedia of Food Microbiology. Elsevier, S. 729-735. https://doi.org/10.1006/rwfm.1999.1820
Berger, R. G. (1999). Fermentation (industrial): colours/flavours derived by fermentation. In Encyclopedia of Food Microbiology (S. 729-735). Elsevier. https://doi.org/10.1006/rwfm.1999.1820
Berger RG. Fermentation (industrial): colours/flavours derived by fermentation. in Encyclopedia of Food Microbiology. Elsevier. 1999. S. 729-735 doi: 10.1006/rwfm.1999.1820
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