Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells

✍ Scribed by Lucília Domingues; Nelson Lima; José A. Teixeira

• Publisher: John Wiley and Sons
• Year: 2001
• Tongue: English
• Weight: 180 KB
• Volume: 72
• Category: Article
• ISSN: 0006-3592
• DOI: 10.1002/1097-0290(20010305)72:5<507::aid-bit1014>3.0.co;2-u