ABOUT THE APPLICATION OF SURPLUS BREWERS-YEAST IN DISTILLERIES

被引：0

|

作者：

MANGER, HJ

WOLF, HH

机构：

来源：

LEBENSMITTELINDUSTRIE | 1988年 / 35卷 / 06期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：269 / 270

页数：2

相关论文

共 50 条

[21] HEAT PROCESSING OF SPENT BREWERS-YEAST
MENEGAZZI, GS
INGLEDEW, WM
JOURNAL OF FOOD SCIENCE, 1980, 45 (02) : 182 - &
[22] OXYGEN AND THE FERMENTATION CYCLE OF BREWERS-YEAST
LIE, S
HAUKELI, AD
JACOBSEN, T
JOURNAL OF THE INSTITUTE OF BREWING, 1985, 91 (03) : 124 - 124
[23] CONTINUOUS FERMENTATION BY IMMOBILIZED BREWERS-YEAST
WHITE, FH
PORTNO, AD
JOURNAL OF THE INSTITUTE OF BREWING, 1978, 84 (04) : 228 - 230
[24] PROBLEMS AND PROSPECTS OF THE BREEDING OF BREWERS-YEAST
ROCKEN, W
MONATSSCHRIFT FUR BRAUEREI, 1981, 34 (05): : 154 - 159
[25] BREWERS-YEAST - PRACTICAL PROBLEMS AND FUTURE PERSPECTIVES
TUBB, RS
JOURNAL OF THE INSTITUTE OF BREWING, 1987, 93 (03) : 156 - 156
[26] DEBITTERING OF SPENT BREWERS-YEAST FOR FOOD PURPOSES
NAND, K
NAHRUNG-FOOD, 1987, 31 (02): : 127 - 131
[27] MALTOTRIOSE TRANSPORT AND UTILIZATION IN BAKERS AND BREWERS-YEAST
MICHALJANICOVA, D
HODAN, J
KOTYK, A
FOLIA MICROBIOLOGICA, 1982, 27 (04) : 217 - 221
[28] MOLECULAR GENETICS OF DIACETYL FORMATION IN BREWERS-YEAST
PETERSEN, JGL
JOURNAL OF THE INSTITUTE OF BREWING, 1985, 91 (03) : 123 - 123
[29] BREWERS-YEAST PROCESSED FOR COCOA POWDER ATTRIBUTES
不详
FOOD PRODUCT DEVELOPMENT, 1978, 12 (08): : 78 - 78
[30] PURIFICATION AND SOME PROPERTIES OF BREWERS-YEAST APOTRANSKETOLASE
SAITOU, S
OZAWA, T
TOMITA, I
FEBS LETTERS, 1974, 40 (01): : 114 - 118

← 1 2 3 4 5 →