[Advances in Biochemical Engineering/Biotechnology] Food Biotechnology Volume 111 || Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking

✍ Scribed by Stahl, Ulf; Donalies, Ute E. B.; Nevoigt, Elke

• Book ID: 119944916
• Publisher: Springer Berlin Heidelberg
• Year: 2008
• Tongue: German
• Weight: 702 KB
• Category: Article
• ISBN: 3540705368
• DOI: 10.1007/10_2008_099

✦ Synopsis

This Resource Examines Trends In Modern Biotechnology, Covering All Aspects Of This Interdisciplinary Field.