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COMPOSITION AND FUNCTIONAL PROPERTIES OF SCP FROM MIXED CULTURES OF YEASTS GROWN ON N-PARAFFIN COMPARED WITH THOSE OF SOME COMMERCIAL SCP SAMPLES.

Author
ACHREMOWICZ B; KOSIKOWSKI FV
DEP. CHEM. FOOD TECHNOL., AGRIC. UNIV., LUBLIN.
Source
ACTA ALIMENT. POLON.; POLOGNE; DA. 1978; VOL. 4; NO 1; PP. 83-91; ABS. POL.; BIBL. 21 REF.
Document type
Article
Language
English
Keyword (fr)
PROTEINE VEGETALE MATIERE PREMIERE LEVURE COMPOSITION CHIMIQUE VALEUR NUTRITIVE CANDIDA LIPOLYTICA CANDIDA TROPICALIS TECHNOLOGIE ALIMENTAIRE
Keyword (en)
PLANT PROTEIN RAW MATERIALS YEAST CHEMICAL COMPOSITION NUTRITIVE VALUE CANDIDA LIPOLYTICA CANDIDA TROPICALIS FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL7810437730

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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