Optimization of canthaxanthin production by Dietzia natronolimnaea HS-1 from cheese whey using statistical experimental methods
- Autor
- KHODAIYAN, Faramarz1 ; SEYED HADI RAZAVI1 ; SEYED MOHAMMAD MOUSAVI1
[1] Department of Food Science and Engineering, Faculty of Biosystem Engineering, University of Tehran, Karaj 31585 545, Iran, Islamic Republic of - Fuente
Biochemical engineering journal. 2008, Vol 40, Num 3, pp 415-422, 8 p ; ref : 45 ref
- ISSN
- 1369-703X
- Campo Científico
- Biochemistry, molecular biology, biophysics; Biotechnology
- Editor
- Elsevier Science, Amsterdam
/
Elsevier Science, Lausanne
/
Elsevier Science, New York, NY
- País de la publicación
- Netherlands
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Canthaxanthin Dietzia natronolimnaea Growth kinetic Optimization Response surface methodology Whey lactose
- Palabra clave (fr)
- Cinétique Croissance Fromage Lactose Lactosérum Méthode statistique Optimisation Production Surface réponse
- Palabra clave (in)
- Kinetics Growth Cheese Lactose Whey Statistical method Optimization Production Response surface
- Palabra clave (es)
- Cinética Crecimiento Queso Lactosa Suero de leche Método estadístico Optimización Producción Superficie respuesta
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology
- Disciplina
- Biotechnology
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 20435472
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.bej.2008.01.016 
https://dx.doi.org/10.1016/j.bej.2008.01.016
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