Fermentation of Soy Sauce with Immobilized Whole Cells
- 1 September 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (5) , 1289-1292
- https://doi.org/10.1111/j.1365-2621.1985.tb10463.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Use of the porous teflon tubing method to measure gaseous or valatile substances dissolved in fermentation liquidsBiotechnology & Bioengineering, 1979
- CONTINUOUS FERMENTATION BY IMMOBILIZED BREWERS YEASTJournal of the Institute of Brewing, 1978