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Applied Food Biotechnology
سال:2017 - دوره:4 - شماره:2
Enhanced Sorbitol Production Under Submerged Fermentation Using Lactobacillus Plantarum
- صفحه:85-92
Enzymatic Synthesis Of Theanine In The Presence Of L-Glutaminase Produced By Trichoderma Koningii
- صفحه:113-121
Physicochemical Properties And Sensory Evaluation Of Reduced Fat Fermented Functional Beef Sausage
- صفحه:93-102
Preparation Of A Microbial Time-Temperature Indicator By Using The Vegetative Form Of Bacillus Amyloliquefaciens For Monitoring The Quality Of Chilled Food Products
- صفحه:79-84
Production Of Amylase By Bacillus Polymyxa Ncim No. 2539 From Agroindustrial Wastes
- صفحه:103-112
Study On The Effect Of Levulinic Acid On Whey-Based Biosynthesis Of Poly(3-Hydroxybutyrate-Co-3-Hydroxyvalerate) By Hydrogenophaga Pseudoflava
- صفحه:65-78
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