Resultados de procura

Main characteristics and applications of solid substrate fermentation

Main characteristics and applications of solid substrate fermentation

General and microbiological aspects of solid substrate fermentation

General and microbiological aspects of solid substrate fermentation

Designer yeasts for the fermentation industry of the 21st century

Designer yeasts for the fermentation industry of the 21st century

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

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

Continuous primary fermentation of beer , yeast immobilization kinetics and product quality

Continuous primary fermentation of beer , yeast immobilization kinetics and product quality

Optimal control of a fermentation process

Optimal control of a fermentation process

A neural network tool for brewery fermentations

A neural network tool for brewery fermentations

Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

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...

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