Technologies used for microbial production of food ingredients

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English (US)
Title of host publication	Food Biotechnology, Second Edition
Publisher	CRC Press
Pages	131-142
Number of pages	12
ISBN (Electronic)	9781420027976
ISBN (Print)	9780824753290
State	Published - Oct 11 2005

All Science Journal Classification (ASJC) codes

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title = "Technologies used for microbial production of food ingredients",

author = "Pometto, \{Anthony L.\} and Ali Demirci",

year = "2005",

month = oct,

day = "11",

language = "English (US)",

isbn = "9780824753290",

pages = "131--142",

booktitle = "Food Biotechnology, Second Edition",

publisher = "CRC Press",

}

TY - CHAP

T1 - Technologies used for microbial production of food ingredients

AU - Pometto, Anthony L.

AU - Demirci, Ali

PY - 2005/10/11

Y1 - 2005/10/11

UR - https://www.scopus.com/pages/publications/45849123378

UR - https://www.scopus.com/pages/publications/45849123378#tab=citedBy

M3 - Chapter

AN - SCOPUS:45849123378

SN - 9780824753290

SP - 131

EP - 142

BT - Food Biotechnology, Second Edition

PB - CRC Press

ER -