Inhibition of the Acetone-Butyl Alcohol Fermentation by Acids

Những quyển sách tương tự

• THE EFFECT OF LACTIC ACID BACTERIA ON THE ACETONE-BUTYL ALCOHOL FERMENTATION
  Bằng: Fred, E. B., et al.
  Được phát hành: (1926)
• THE OCCURRENCE OF A RED PIGMENT PRODUCING ORGANISM IN CORN MASH OF THE ACETONE BUTYL ALCOHOL FERMENTATION
  Bằng: Fred, E. B., et al.
  Được phát hành: (1925)
• INHIBITION OF ALCOHOLIC FERMENTATION BY SORBIC ACID
  Bằng: Azukas, J. J., et al.
  Được phát hành: (1961)
• 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)
  Bằng: Davies, Ronald
  Được phát hành: (1942)
• The Products of the “Acetone: n-Butyl Alcohol” Fermentation of Carbohydrate Material with Special Reference to some of the Intermediate Substances produced
  Bằng: Reilly, Joseph, et al.
  Được phát hành: (1920)