Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/141602
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dc.contributor.authorRonnie G. Willaert (Ed.)
dc.date.accessioned2020-06-02T09:40:51Z-
dc.date.available2020-06-02T09:40:51Z-
dc.date.issued2019
dc.identifier.isbn9783038974314 / 9783038974321
dc.identifier.urihttps://oers.taiwanmooc.org/jspui/handle/123456789/141602-
dc.language.isoeng
dc.publisherMDPI - Multidisciplinary Digital Publishing Institute
dc.relation.urihttps://www.mdpi.com/books/pdfview/book/1066
dc.rights.uriCC BY-NC-ND (姓名標示-非商業性-禁止改作)
dc.sourceDOAB
dc.subject.classificationBiotechnology
dc.subject.classificationBiology
dc.subject.otherSaccharomyces cerevisiae
dc.subject.othernon-Saccharomyces yeasts
dc.subject.otherfermentation-derived products
dc.subject.otherfermented beverages
dc.subject.otherwine
dc.subject.otherbeer
dc.subject.othermead
dc.subject.otherflavor
dc.subject.othercitric acid production
dc.subject.otherbioethanol production
dc.subject.otherenzyme production
dc.subject.otherbioreactors
dc.subject.othernanobiotechnology
dc.titleYeast Biotechnology 2.0
dc.type電子教科書
dc.classification自然科學類
Theme:教科書-自然科學類

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