Details
| Original language | English |
|---|---|
| Title of host publication | Food Biotechnology |
| Subtitle of host publication | microorganisms |
| Place of Publication | New York |
| Publisher | Wiley-VCH Verlag |
| Pages | 281-295 |
| ISBN (print) | 1560815655 |
| Publication status | Published - 1993 |
| Externally published | Yes |
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Application of genetic methods to the generation of volatile flavors. / Berger, Ralf Günter.
Food Biotechnology: microorganisms. New York: Wiley-VCH Verlag, 1993. p. 281-295.
Food Biotechnology: microorganisms. New York: Wiley-VCH Verlag, 1993. p. 281-295.
Research output: Chapter in book/report/conference proceeding › Conference contribution › Research
Berger, RG 1993, Application of genetic methods to the generation of volatile flavors. in Food Biotechnology: microorganisms. Wiley-VCH Verlag, New York, pp. 281-295.
Berger, R. G. (1993). Application of genetic methods to the generation of volatile flavors. In Food Biotechnology: microorganisms (pp. 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. p. 281-295
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title = "Application of genetic methods to the generation of volatile flavors",
author = "Berger, {Ralf G{\"u}nter}",
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language = "English",
isbn = "1560815655",
pages = "281--295",
booktitle = "Food Biotechnology",
publisher = "Wiley-VCH Verlag",
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TY - GEN
T1 - Application of genetic methods to the generation of volatile flavors
AU - Berger, Ralf Günter
PY - 1993
Y1 - 1993
M3 - Conference contribution
SN - 1560815655
SP - 281
EP - 295
BT - Food Biotechnology
PB - Wiley-VCH Verlag
CY - New York
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