The yeast is rising

Kendall Powell
Additional contact information
Kendall Powell: a freelance science writer based in Broomfield

Nature, 2004, vol. 429, issue 6988, 224-225

Abstract: Makers of beer, wine and cheese need microbiologists to keep fermented products at their peak. Kendall Powell gets a taste of the career offerings.

Date: 2004
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.nature.com/articles/nj6988-224a Abstract (text/html)
Access to the full text of the articles in this series is restricted.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:nat:nature:v:429:y:2004:i:6988:d:10.1038_nj6988-224a

Ordering information: This journal article can be ordered from
https://www.nature.com/

DOI: 10.1038/nj6988-224a

Access Statistics for this article

Nature is currently edited by Magdalena Skipper

More articles in Nature from Nature
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().