Whey fermentation by immobilized cells ofPropionibacterium shermanii
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1989.tb02467.x/fullpdf
Reference42 articles.
1. Les levains lactiques thermophiles: propriétés et comportement en technologie laitière. Une revue;ACCOLAS;Le Lait,1980
2. Inhibitory effect of autoclaving whey based medium on propionic acid production by Propionibacterium shermanii;ANDERSON;Applied Environmental Microbiology,1986
3. Use of whey to prolong storage life;BANECKI;Dairy Science Abstracts,(1977
4. Covalent stabilization of alginate gel for the entrapment of living whole cells;BIRNBAUM;Biotechnology Letters,1981
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