The potential of genetic engineering for improving brewing,...

Applied Microbiology and Biotechnology 2001 / 09 Vol. 56; Iss. 5-6

The potential of genetic engineering for improving brewing, wine-making and baking yeasts

S. Dequin
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
56
Language:
english
Pages:
12
DOI:
10.1007/s002530100700
Date:
September, 2001
File:
PDF, 135 KB
english, 2001
Conversion to is in progress
Conversion to is failed