Behavior of carbon dioxide and its function affected to the fermentation in submerged culture : —Monograph— Ayaaki Ishizaki (Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, Hakozaki, Higashi-ku, Fukuoka-shi 812, Japan) Hakkokogaku 65: 59–69. 1987.

• Book ID: 118412553
• Publisher: Elsevier Science
• Year: 1987
• Weight: 54 KB
• Volume: 65
• Category: Article
• ISSN: 0385-6380
• DOI: 10.1016/0385-6380(87)90082-3