pH and trace-elements content in raisin extract industrial-scale alcoholic fermentation-Reference-Cited by-同舟云学术

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pH and trace-elements content in raisin extract industrial-scale alcoholic fermentation

Published:1988-05 Issue:7 Volume:31 Page:666-669
ISSN:0006-3592
Container-title:Biotechnology and Bioengineering
language:en
Short-container-title:Biotechnol. Bioeng.

Author:

Akrida-Demertzi K.,Demertzis P. G.,Koutinas A. A.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference9 articles.

1. The Chemistry and Biology of Yeasts (Academic, New York, 1958) p. 535.

2. and Mac Cance and Widdowson's. The Composition of Foods, 4th ed. (Elsevier/North Holland, Amsterdam, 1978) p. 317.

3. and Pearson's Chemical Analysis of Foods, 8th ed. (Churchill Livingstone, Edinburgh, 1981), p. 150.

4. Der Einfluß von Kobalt auf die Vermehrung von Saccharomyces cerevisiae

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