THE PROPERTIES OF THE PECTATE-LYASE PRODUCED BY ERWINIA DISSOLVENS, A COFFEE FERMENTING ORGANISM.
- Author
- CASTELEIN JM; PLINIK W
AGRIC. UNIV., DEP. FOOD SCI., WAGENINGEN, NETH. - Source
- SCI. + TECHNOL. ALIMENT.; SUISSE; DA. 1976; VOL. 9; NO 5; PP. 277-283; BIBL. 35 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PECTATE LYASE MICROFLORE ALIMENT PECTINOLYSE ENZYME BACTERIE CAFE ERWINIA DISSOLVENS MICROBIOLOGIE
- Keyword (en)
- PECTATE LYASE MICROFLORA FOOD PECTINOLYSIS ENZYMES BACTERIA COFFEE MICROBIOLOGY
- Keyword (es)
- MICROBIOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7750394895
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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