THE OCCURRENCE OF A RED PIGMENT PRODUCING ORGANISM IN CORN MASH OF THE ACETONE BUTYL ALCOHOL FERMENTATION

Podobne knjige/članki

• THE EFFECT OF LACTIC ACID BACTERIA ON THE ACETONE-BUTYL ALCOHOL FERMENTATION
  od: Fred, E. B., et al.
  Izdano: (1926)
• Inhibition of the Acetone-Butyl Alcohol Fermentation by Acids
  od: Wynne, A. M.
  Izdano: (1931)
• The Products of the “Acetone: n-Butyl Alcohol” Fermentation of Carbohydrate Material with Special Reference to some of the Intermediate Substances produced
  od: Reilly, Joseph, et al.
  Izdano: (1920)
• Studies on the acetone-butyl alcohol fermentation: Intermediates in the fermentation of glucose by Cl. acetobutylicum. 3. Potassium as an essential factor in the fermentation of maize meal by Cl. acetobutylicum (BY)
  od: Davies, Ronald
  Izdano: (1942)
• Some Factors Involved in the Biological Production of Acetone and Butyl Alcohol
  od: Weinstein, Louis, et al.
  Izdano: (1933)