Composition of corn steep water during experimental steeping
- Author
- HULL, S. R1 ; PETERS, E2 ; COX, C2 ; MONTGOMERY, R3
[1] Department of Pathology, University of Iowa, Iowa City, Iowa 52242, United States
[2] Department of Microbiology, University of Iowa, Iowa City, Iowa 52242, United States
[3] Department of Biochemistry, University of Iowa, Iowa City, Iowa 52242, United States - Source
Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 11, pp 3521-3527 ; ref : 17 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Bactérie Composition chimique Eau Echelle laboratoire En discontinu Facteur milieu Lactique acide Maïs sous produit Microflore Soufre dioxyde Trempage
- Keyword (en)
- Bacteria Chemical composition Water Laboratory scale Batchwise Environmental factor Lactic acid Corn by product Microflora Sulfur dioxide Soaking
- Keyword (es)
- Bacteria Composición química Agua Escala laboratorio En discontinuo Factor medio Láctico ácido Maiz subproducto Microflora Dióxido sulfúrico Remojo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35F Use and upgrading of agricultural and food by-products. Biotechnology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2504369
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
10.1021/jf960320v 
https://dx.doi.org/10.1021/jf960320v
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