Fermentation of Food by Means of Genetically Modified Yeast and Filamentous Fungi

Autor:	Rena Leisegang, Anja Spielvogel, Georg Kristan, Elke Nevoigt, Ulf Stahl, Anke Niederhaus
Rok vydání:	2006
Předmět:	Yeast artificial chromosome medicine.medical_specialty Biology Yeast law.invention Genetically modified organism Microbiology Genetic engineering Biochemistry law Molecular genetics Recombinant DNA medicine Fermentation
Zdroj:	Genetically Engineered Food: Methods and Detection, Second Edition
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bae92d3b78417db71aa86d2cd46e9e98 https://doi.org/10.1002/9783527609468.ch3 Zobrazit plný text záznamu