POLLUTION POTENTIAL REDUCTION OF CHEESE WHEY THROUGH YEAST FERMENTATION

被引：33

作者：

GHALY, AE ^{[1
]}

SINGH, RK ^{[1
]}

机构：

[1] PURDUE UNIV,DEPT FOOD SCI,W LAFAYETTE,IN 47907

来源：

关键词：

D O I：

10.1007/BF02921744

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：181 / 203

页数：23

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