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Production of High-Viscosity Whey-Glucose Broths by a Xanthomonas campestris Strain
Crude broth viscosities, as high as 700 centipoise at a 12-s(−1) shear rate, were produced by fermenting a whey-glucose medium with a Xanthomonas campestris strain.
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
1986
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC238840/ https://ncbi.nlm.nih.gov/pubmed/16346971 |
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