Carbon dioxide and its relevance in Baker's yeast fermentation

Other (2003)

Authors

T Petit External organisation
J.H. de Winde BT/Industriele Microbiologie - AS
A Terwisscha van Scheltinga External organisation
H Hartmann External organisation
Research Group
BT/Industriele Microbiologie (AS) (TU Delft)
More Info
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Published Date

2003

Language

Undefined/Unknown

Reuse Rights

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Faculty

Applied Sciences

Department

BT/Biotechnologie

Research Group

BT/Industriele Microbiologie