✦ LIBER ✦
Effect of the variation of the level of lactose conversion in an immobilized lactase reactor upon operating costs for the production of baker’s yeast from hydrolyzed cottage cheese whey permeate
✍ Scribed by T. C. Scott; C. G. Hill; C. H. Amundsom
- Book ID
- 112943227
- Publisher
- Springer-Verlag
- Year
- 1988
- Tongue
- English
- Weight
- 824 KB
- Volume
- 18
- Category
- Article
- ISSN
- 0273-2289
No coin nor oath required. For personal study only.