Production of baker’s yeast-Reference-Cited by-同舟云学术

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Production of baker’s yeast

Published:1987 Issue: Volume: Page:471-500
ISSN:
Container-title:Yeast Biotechnology
language:
Short-container-title:

Author:

Rosen Knut

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-009-3119-0_15.pdf

Reference44 articles.

1. Amsz, J., R. F. Dale and H. J. Peppier 1956. Carbon dioxide sorption by yeast. Science 123, 463.

2. Andersen, E. 1956. Volatile acids in molasses. International Sugar Journal 58, 133–5.

3. Austrian Patent No. 199 170, 25 August 1958. Patentauswertung Vogelbusch GmbH.

4. Baker, B. P. 1976. Composition, properties and uses of molasses and related products. UMT Co. Ltd. London: United Molasses Trading Company Ltd.

5. Belgian Patent No. 654 148, 1964. Lesaffre et Cie.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Torulaspora delbrueckii: Towards Innovating in the Legendary Baking and Brewing Industries;Frontiers and New Trends in the Science of Fermented Food and Beverages;2019-02-20

2. Physiological studies in aerobic batch cultivations ofSaccharomyces cerevisiae strains harboring theMEL1 gene;Biotechnology and Bioengineering;2000-05-05

3. Metabolic Engineering of Saccharomyces cerevisiae;Microbiology and Molecular Biology Reviews;2000-03

4. Effect of feed zone in fed-batch fermentations ofSaccharomyces cerevisiae;Biotechnology and Bioengineering;1992-06-20

5. Preparation of Yeast for Industrial use in Production of Beverages;Biotechnology Applications in Beverage Production;1989

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