Chemical oxygen demand reduction in a whey fermentation-Reference-Cited by-同舟云学术

Chemical oxygen demand reduction in a whey fermentation

Published:1980 Issue:4 Volume:9 Page:261-274
ISSN:0171-1741
Container-title:European Journal of Applied Microbiology and Biotechnology
language:en
Short-container-title:European J. Appl. Microbiol. Biotechnol.

Author:

Moresi Mauro,Colicchio Alberto,Sansovini Fabio,Sebastiani Enzo

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology,General Medicine,Microbiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF00508103.pdf

Reference20 articles.

1. Amundson C H (1967) Amer. Dairy Rev 29: 22

2. ASTM Standards (1964) Industrial water: atmospheric analysis', Part 23. p 233, D 1252-60

3. Bechte R M, Claydon T J (1971) J Dairy Sci 54: 1595

4. Bernstein S, Tzeng C H Commercial production of protein by the fermentation of acid and/or sweet whey. Environmental Protection Technology Series, EPA-600/2-77-133, July 1977

5. Davies O L (1956) The design and analysis of industrial experiments. Imperial Chemical Industries Limited, London

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