Book review
作者:
Dietrich Knorr,
Heike Dörnenburg,
John Van Camp,
Petra Teichgräber,
期刊:
Food Biotechnology
(Taylor Available online 1995)
卷期:
Volume 9,
issue 3
页码: 217-229
ISSN:0890-5436
年代: 1995
DOI:10.1080/08905439509549895
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Title: Bioprocess Production of Flavor, Fragrance, and Color Ingredients Alan Gabelman John Wiley & Sons, New York, 1994 $ 64.95, 361 pgs., ISBN 0–471–03821–0
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