Suggestions concerning measurement of the concentration of actually effective cells in fermentating media (1987)
- Autor:
- Autor USP: BORZANI, WALTER - EP
- Unidade: EP
- Assunto: FERMENTAÇÃO
- Language: Português
- Imprenta:
- Publisher: University of Tokyo
- Publisher place: Tokyo
- Date published: 1987
- Source:
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ABNT
BORZANI, Walter. Suggestions concerning measurement of the concentration of actually effective cells in fermentating media. Horizons of Biochemical Engineering. Tradução . Tokyo: University of Tokyo, 1987. . . Acesso em: 15 maio 2025. -
APA
Borzani, W. (1987). Suggestions concerning measurement of the concentration of actually effective cells in fermentating media. In Horizons of Biochemical Engineering. Tokyo: University of Tokyo. -
NLM
Borzani W. Suggestions concerning measurement of the concentration of actually effective cells in fermentating media. In: Horizons of Biochemical Engineering. Tokyo: University of Tokyo; 1987. [citado 2025 maio 15 ] -
Vancouver
Borzani W. Suggestions concerning measurement of the concentration of actually effective cells in fermentating media. In: Horizons of Biochemical Engineering. Tokyo: University of Tokyo; 1987. [citado 2025 maio 15 ] - Preferential utilization of glucose during batch fermentation of whey by lactobacillus bulgaricus
- Fermentação alcoólica contínua de mosto de melaço
- Esterilização de meios de fermentação por aquecimento com vapor
- Variations of results obtained in ethanol fermentation tests when pressed yeast was used as inoculum
- Avaliacao do erro que afeta o valor do rendimento calculado a partir de resultados experimentais
- Dois experimentos relativamente simples para observar alguns fatos ligados à respiração de microrganismos
- Variation of the ethanol yield during very rapid batch fermentation of sugar-cane blackstrap molasses
- Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time.
- Algumas aplicações industriais
- Use of yeast autolysate to improve batch lactic fermentation of whey by lactobacillus bulgaricus
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