खोज परिणाम - American Society for Microbiology

  • प्रदर्शित 1 - 14 परिणाम 14
परिणाम को परिष्कृत करें
  1. 1
    Impacts of goethite particles on UV disinfection of drinking water

    Impacts of goethite particles on UV disinfection of drinking water

    अन्य लेखक:
    Impacts of goethite particles on UV disinfection of drinking water
    पुस्तक
    सूची में सहेजें
    में बचाया:
  2. 2
    Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains

    Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains

    अन्य लेखक:
    Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains
    पुस्तक
    सूची में सहेजें
    में बचाया:
  3. 3
    Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease

    Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease

    अन्य लेखक:
    Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease
    पुस्तक
    सूची में सहेजें
    में बचाया:
  4. 4
    Anaerobic benzene degradation in petroleum-contaminated aquifer sediments after inoculation with a benzene-oxidizing enrichment

    Anaerobic benzene degradation in petroleum-contaminated aquifer sediments after inoculation with a benzene-oxidizing enrichment

    अन्य लेखक:
    Anaerobic benzene degradation in petroleum-contaminated aquifer sediments after inoculation with a benzene-oxidizing enrichment
    पुस्तक
    सूची में सहेजें
    में बचाया:
  5. 5
    Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study

    Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study

    अन्य लेखक:
    Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study
    पुस्तक
    सूची में सहेजें
    में बचाया:
  6. 6
    Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

    Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

    अन्य लेखक:
    Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates
    पुस्तक
    सूची में सहेजें
    में बचाया:
  7. 7
    The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerobic conditions

    The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerob...

    अन्य लेखक:
    The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerobic conditions
    पुस्तक
    सूची में सहेजें
    में बचाया:
  8. 8
    Microbial characterization of biological filters used for drinking water treatment

    Microbial characterization of biological filters used for drinking water treatment

    अन्य लेखक:
    Microbial characterization of biological filters used for drinking water treatment
    पुस्तक
    सूची में सहेजें
    में बचाया:
  9. 9
    Yeast diversity and persistence in botrytis-affected wine fermentations

    Yeast diversity and persistence in botrytis-affected wine fermentations

    अन्य लेखक:
    Yeast diversity and persistence in botrytis-affected wine fermentations
    पुस्तक
    सूची में सहेजें
    में बचाया:
  10. 10
    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

    अन्य लेखक:
    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation
    पुस्तक
    सूची में सहेजें
    में बचाया:
  11. 11
    Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation

    Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation

    अन्य लेखक: “…Applied and Environmental Microbiology Journal / American Society for Microbiology…”
    Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation
    पुस्तक
    सूची में सहेजें
    में बचाया:
  12. 12
    Prevalence of antibiotic resistance in drinking water treatment and distribution systems

    Prevalence of antibiotic resistance in drinking water treatment and distribution systems

    अन्य लेखक:
    Prevalence of antibiotic resistance in drinking water treatment and distribution systems
    पुस्तक
    सूची में सहेजें
    में बचाया:
  13. 13
    Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder

    Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder

    अन्य लेखक:
    Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder
    पुस्तक
    सूची में सहेजें
    में बचाया:
  14. 14
    Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana

    Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in...

    अन्य लेखक:
    Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana
    पुस्तक
    सूची में सहेजें
    में बचाया:

खोज साधन: