Autor:	Ronald Walker, Douglas N. Rhodes, David J. McWeeny, P. F. Swarm, D. B. Macdougall, G. M. Telling, J. K. Foreman, John Gilbert, D. S. Mottram, C. D. Usher, M. E. Knowles, Kenneth Goodhead, T. A. Roberts
Rok vydání:	1975
Předmět:	chemistry.chemical_classification Nutrition and Dietetics business.industry Microbiology Biotechnology Food group Enzyme chemistry Group (periodic table) Fermentation Food science business Agronomy and Crop Science Food Science
Zdroj:	Journal of the Science of Food and Agriculture. 26:379-384
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740260320
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4bf8d40250a2b2951ee8083dfa78e88b https://doi.org/10.1002/jsfa.2740260320 Zobrazit plný text záznamu Plný text