Submerged Fermentation Processes For The Production Of Benzaldehyde By A Locally Isolated Rhizopus sp. D133 [QK896. L415 2005 f rb] [Microfiche 8580].
The study focuses on the selection and production of an almond cherry flavour, benzaldehyde via direct submerged fermentation processes using a locally isolated fungus. Kajian ini memberi tumpuan kepada pemilihan dan penghasilan benzaldehida, sejenis perisa ceri badam, melalui proses pemfermentasia...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2005
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/6673/1/SUBMERGED_FERMENTATION_PROCESSES_FOR_THE_PRODUCTION_OF_BENZALDEHYDE_BY_A_LOCALLY_ISOLATED_Rhizopus_sp._D133.pdf |
| الوسوم: |
إضافة وسم
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| الملخص: | The study focuses on the selection and production of an almond cherry flavour, benzaldehyde via direct submerged fermentation processes using a locally isolated fungus.
Kajian ini memberi tumpuan kepada pemilihan dan penghasilan benzaldehida, sejenis perisa ceri badam, melalui proses pemfermentasian secara langsung dalam kultur tenggelam menggunakan kulat tempatan.
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