"TITLE","AUTHORS","SUBJECT","SUBJECT_RELATED","DESCRIPTION","PUBLISHER","AVAILABILITY","RESEARCH_ORG","SPONSORING_ORG","PUBLICATION_COUNTRY","PUBLICATION_DATE","CONTRIBUTING_ORGS","LANGUAGE","RESOURCE_TYPE","TYPE_QUALIFIER","JOURNAL_ISSUE","JOURNAL_VOLUME","RELATION","COVERAGE","FORMAT","IDENTIFIER","REPORT_NUMBER","DOE_CONTRACT_NUMBER","OTHER_IDENTIFIER","DOI","RIGHTS","ENTRY_DATE","OSTI_IDENTIFIER","PURL_URL" "Microorganisms in food technology","Rose, A H","60 APPLIED LIFE SCIENCES; 59 BASIC BIOLOGICAL SCIENCES; FOOD INDUSTRY; GENETIC ENGINEERING; BEVERAGES; BIOSYNTHESIS; BREAD; ENZYMES; FRUCTOSE; GENETIC VARIABILITY; MEDICINE; MICROORGANISMS; MILK PRODUCTS; PROTEINS; TECHNOLOGY UTILIZATION; VEGETABLES; BIOLOGICAL VARIABILITY; CARBOHYDRATES; FOOD; HEXOSES; INDUSTRY; KETONES; MONOSACCHARIDES; ORGANIC COMPOUNDS; SACCHARIDES; SYNTHESIS; 553000* - Agriculture & Food Technology; 550700 - Microbiology","","Man has been using microorganisms for thousands of years to make bread, cheese, beer, wine, etc. Today, microorganisms can be specially grown or genetically manipulated so as to synthesize high-quality proteins even from low-grade basic materials.","","","","","Germany","1981-11-01","","German","Journal Article","","","11","Journal Name: Spektrum Wiss.; (Germany, Federal Republic of); Journal Volume: 11","","Medium: X; Size: Pages: 77-87","","","","Journal ID: CODEN: SPWID","https://doi.org/","","2010-05-03","5047097",""