✦ LIBER ✦

NUTRITIVE VALUE OF PROPIONIBACTERIA AND LACTOSE-FERMENTING YEAST GROWN IN WHEY

✍ Scribed by J. SKUPIN; F. PEDZIWILK; A. GIEC; K. NOWAKOWSKA; K. TROJANOWSKA; B. JASZEWSKI; J. A. ALFORD

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Activity of Lactose Fermenting Yeasts in

✍ A. GIEC; F. V. KOSIKOWSKI 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 319 KB

Selection of yeast strain and fermentati

✍ J. Szczodrak; D. Szewczuk; J. Fiedurek; J. Rogalski 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 629 KB

Lactose uptake rate measurements by 14C-

✍ Aristidis Golfinopoulos; Magdalini Soupioni; Nikolaos Kopsahelis; Konstantina Ts 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 394 KB

USE OF ANIMAL BLOOD AND CHEESE WHEY IN B

✍ R. P. BATES; L. C. WU; B. MURPHY 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 407 KB

Influence of lactose hydrolysis and soli

✍ V. S. O'leary; C. Sutton; M. Bencivengo; B. Sullivan; V. H. Holsinger 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 600 KB

Yield, nutritive value, and phenotypic v

✍ Smith, KF; Lee, CK; Borg, PT; Flinn, PC 📂 Article 📅 1994 🏛 Commonwealth Scientific and Industrial Research Or 🌐 English ⚖ 400 KB