Fermentation (industrial): colours/flavours derived by fermentation

Research output: Chapter in book/report/conference proceeding › Entry in reference work › Research

Authors

  • Ralf Günter Berger

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Details

Original languageEnglish
Title of host publicationEncyclopedia of Food Microbiology
PublisherElsevier
Pages729-735
ISBN (print)9780122270703
Publication statusPublished - 1999

Cite this

Fermentation (industrial): colours/flavours derived by fermentation. / Berger, Ralf Günter.
Encyclopedia of Food Microbiology. Elsevier, 1999. p. 729-735.

Research output: Chapter in book/report/conference proceeding › Entry in reference work › Research

Berger, RG 1999, Fermentation (industrial): colours/flavours derived by fermentation. in Encyclopedia of Food Microbiology. Elsevier, pp. 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 (pp. 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. p. 729-735 doi: 10.1006/rwfm.1999.1820
Berger, Ralf Günter. / Fermentation (industrial): colours/flavours derived by fermentation. Encyclopedia of Food Microbiology. Elsevier, 1999. pp. 729-735
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