A KINETIC STUDY OF ALCOHOLIC FERMENTATION OF GRAPE JUICE

[1] AIYAR AS, 1965, 57 NAT M AM I CHEM E

[2] KINETICS OF THE CONTINUOUS ALCOHOLIC FERMENTATION OF BLACKSTRAP MOLASSES [J]. APPLIED MICROBIOLOGY, 1960, 8 (03) : 136 - 140

[3] FRANZ B, 1961, NAHRUNG, V5, P457

[4] FRIEDMAN MR, 1965, 150 ANN M AM CHEM SO

[5] HINSHELWOOD CN, 1946, CHEMICAL KINETICS BA

[6] TRANSIENT AND STEADY STATES IN CONTINUOUS FERMENTATION - THEORY AND EXPERIMENT [J]. JOURNAL OF BIOCHEMICAL AND MICROBIOLOGICAL TECHNOLOGY AND ENGINEERING, 1959, 1 (04): : 431 - 459

[7] DETERMINATION OF STARCH AND AMYLOSE IN VEGETABLES - APPLICATION TO PEAS [J]. ANALYTICAL CHEMISTRY, 1950, 22 (09) : 1156 - 1158

[8] DIRECT MICROSCOPIC TECHNIQUE TO DETECT VIABLE YEAST CELLS IN PASTEURIZED ORANGE DRINK [J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (02) : 135 - &

[9] THE GROWTH OF BACTERIAL CULTURES [J]. ANNUAL REVIEW OF MICROBIOLOGY, 1949, 3 : 371 - 394

[10] The decreasing rate of fermentation [J]. JOURNAL OF BACTERIOLOGY, 1929, 18 (03) : 207 - 226

[1] AIYAR AS, 1965, 57 NAT M AM I CHEM E

[2] KINETICS OF THE CONTINUOUS ALCOHOLIC FERMENTATION OF BLACKSTRAP MOLASSES [J]. APPLIED MICROBIOLOGY, 1960, 8 (03) : 136 - 140

[3] FRANZ B, 1961, NAHRUNG, V5, P457

[4] FRIEDMAN MR, 1965, 150 ANN M AM CHEM SO

[5] HINSHELWOOD CN, 1946, CHEMICAL KINETICS BA

[6] TRANSIENT AND STEADY STATES IN CONTINUOUS FERMENTATION - THEORY AND EXPERIMENT [J]. JOURNAL OF BIOCHEMICAL AND MICROBIOLOGICAL TECHNOLOGY AND ENGINEERING, 1959, 1 (04): : 431 - 459

[7] DETERMINATION OF STARCH AND AMYLOSE IN VEGETABLES - APPLICATION TO PEAS [J]. ANALYTICAL CHEMISTRY, 1950, 22 (09) : 1156 - 1158

[8] DIRECT MICROSCOPIC TECHNIQUE TO DETECT VIABLE YEAST CELLS IN PASTEURIZED ORANGE DRINK [J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (02) : 135 - &

[9] THE GROWTH OF BACTERIAL CULTURES [J]. ANNUAL REVIEW OF MICROBIOLOGY, 1949, 3 : 371 - 394

[10] The decreasing rate of fermentation [J]. JOURNAL OF BACTERIOLOGY, 1929, 18 (03) : 207 - 226