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Über die Vitalkonservierung von Mikroorganismen durch Einkristallisierenlassen

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Literatur

  1. Fink, H.: Naturwiss.42, 538 (1955);43, 281 (1956).

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  2. Fink, H., u.H. Füsser: Brauwiss.9, 90 (1956).

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Authors and Affiliations

  1. Institut für Gärungswissenschaft und Enzymchemie der Universität zu Köln, Köln, Deutschland

    Hermann Fink & Hans Füsser

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  1. Hermann Fink
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  2. Hans Füsser
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Fink, H., Füsser, H. Über die Vitalkonservierung von Mikroorganismen durch Einkristallisierenlassen. Naturwissenschaften 44, 312 (1957). https://doi.org/10.1007/BF00621628

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  • DOI: https://doi.org/10.1007/BF00621628

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