✦ LIBER ✦
Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production byLactococcus lactisssp.lactisATCC 19435 in whole-wheat flour
✍ Scribed by C. Åkerberg; K. Hofvendahl; G. Zacchi; B. Hahn-Hägerdal
- Publisher
- Springer
- Year
- 1998
- Tongue
- English
- Weight
- 373 KB
- Volume
- 49
- Category
- Article
- ISSN
- 1432-0614
No coin nor oath required. For personal study only.