Applications of Biotechnology in Traditional Fermented Foods (1992)

Chapter: VII. COMMERCIALIZATION

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Suggested Citation: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: "VII. COMMERCIALIZATION." 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: BOARD ON SCIENCE AND TECHNOLOGY FOR INTERNATIONAL DEVELOPMENT (BOSTID)
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