Applications of Biotechnology in Traditional Fermented Foods (1992)

Chapter: I. RESEARCH PRIORITIES

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Suggested Citation: "I. RESEARCH PRIORITIES." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "I. RESEARCH PRIORITIES." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "I. RESEARCH PRIORITIES." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "I. RESEARCH PRIORITIES." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "I. RESEARCH PRIORITIES." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Page 6 Cite Bookmark
Suggested Citation: "I. RESEARCH PRIORITIES." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
Save
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Suggested Citation: "I. RESEARCH PRIORITIES." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
Save
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Page 8 Cite Bookmark
Suggested Citation: "I. RESEARCH PRIORITIES." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Next Chapter: II. OVERVIEW
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