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Ribosomally synthesized antimicrobial peptides in prokaryotic and eukaryotic organisms
Ribosomally synthesized antimicrobial peptides in prokaryotic and eukaryotic organisms
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Artigo 		Adicionar ao Meu Espaço

Ribosomally synthesized antimicrobial peptides in prokaryotic and eukaryotic organisms

Holz, C.M. (Technische Universitat Berlin, Berlin, Germany.) ; Stahl, U

Food biotechnology, 1995-11, Vol.9 (3), p.85-117 [Periódico revisado por pares]

Taylor & Francis Group

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2
Biotechnology. 2. Organisms in practice
Biotechnology. 2. Organisms in practice
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Biotechnology. 2. Organisms in practice

Hinrichs, J

Brauerei-Forum (Germany), 1993, Vol.8 (1-2)

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3
Foods of new biotechnology vs traditional products: microbiological aspects
Foods of new biotechnology vs traditional products: microbiological aspects
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Foods of new biotechnology vs traditional products: microbiological aspects

Pariza, M.W. (University of Wisconsin, Madison, WI)

Journal of the American Dietetic Association, 1992-04, Vol.92 (4)

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4
Application and use of products obtained from biotechnical and genetic engineering for agriculture
Application and use of products obtained from biotechnical and genetic engineering for agriculture
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Application and use of products obtained from biotechnical and genetic engineering for agriculture

Schwarz, G ; Meyer, J. (BASF AG, Ludwigshafen am Rhein (Germany))

Themen zur Tierernaehrung, Vilomix (Germany), 1995

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5
Application and use of products obtained from biotechnical and genetic engineering for agriculture. [German
Application and use of products obtained from biotechnical and genetic engineering for agriculture. [German
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Application and use of products obtained from biotechnical and genetic engineering for agriculture. [German

Schwarz G ; Meyer J

Themen zur Tierernaehrung, Vilomix, 1995

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6
Foods of new biotechnology vs traditional products: microbiological aspects
Foods of new biotechnology vs traditional products: microbiological aspects
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magazinearticle 		Adicionar ao Meu Espaço

Foods of new biotechnology vs traditional products: microbiological aspects

Pariza, M.W. (University of Wisconsin, Madison, WI)

Food technology (Chicago), 1992-03, Vol.46 (3), p.100-102

CHICAGO: Inst Food Technologists

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