EFFECT OF THE VARIATION OF THE LEVEL OF LACTOSE CONVERSION IN AN IMMOBILIZED LACTASE REACTOR UPON OPERATING COSTS FOR THE PRODUCTION OF BAKERS-YEAST FROM HYDROLYZED COTTAGE CHEESE WHEY PERMEATE

被引：1
作者：
SCOTT, TC
HILL, CG
AMUNDSON, CH
机构：
[1] UNIV WISCONSIN,DEPT CHEM ENGN,MADISON,WI 53706
[2] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706
来源：
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY | 1988年 / 18卷
关键词：
D O I：
10.1007/BF02930825
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
收藏
页码：187 / 202
页数：16
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  • [6] SCOTT TC, 1985, BIOTECHNOLOGY BIOENG, V15
  • [7] SLACK AW, 1982, PROCESS BIOCH SEP
  • [8] STIENMAN TL, 1980, Patent No. 4192918
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