A novel fermentation process for calcium magnesium acetate (CMA) production from cheese whey-Reference-Cited by-同舟云学术

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A novel fermentation process for calcium magnesium acetate (CMA) production from cheese whey

Published:1992-03 Issue:1 Volume:34-35 Page:569-583
ISSN:0273-2289
Container-title:Applied Biochemistry and Biotechnology
language:en
Short-container-title:Appl Biochem Biotechnol

Author:

Yang Shang-Tian,Tang I-Ching,Zhu Hui

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF02920579.pdf

Reference32 articles.

1. Hobman, P. G. (1984),J. Dairy Sci. 67, 2630.

2. Hudson, L. R. (1987), Calcium magnesium acetate (CMA) from low grade biomass, IGT conference on “Energy from Biomass and Wastes XI,” Orlando, FL.

3. Chollar, B. H. (1984),Public Roads 47, 113.

4. Harrach, N. and Wyatt, J. (1990),Public Works July, 40, 41.

5. Ministry of Transportation of Ontario (1989),Ontario R & D Report 1(1), 1–4.

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