Return to search

Diacetyl : identification and characterisation of molecular mechanisms for reduction in yeast and their application in a novel enzyme based assay for quantification in fermentation systems

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:5h73q120n
Date January 2006
CreatorsVan Bergen, Barry.
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
Rights© Barry Van Bergen, 2006, All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationProquest: AAINR32250, Pid: 103015

Page generated in 0.0018 seconds