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Nutritional factors determining sclerotial formation of Polyporus umbellatusLIU, Y.-Y; GUO, S.-X.Letters in applied microbiology. 2009, Vol 49, Num 2, pp 283-288, issn 0266-8254, 6 p.Article

BESTIMMUNG VON PEPTIDGEBUNDENEM STICKSTOFF IN PEPTONEN = DOSAGE DE L'AZOTE LIE AUX PEPTIDES DANS LES PEPTONESZISKA P.1973; PHARMAZIE; DTSCH.; DA. 1973; VOL. 28; NO 1; PP. 71-72; BIBL. 8REF.Serial Issue

PEPTONES AS SERUM SUBSTITUTES FOR MAMMALIAN CELLS IN CULTURE.TAYLOR WG; PARSHAD R.1977; METHODS CELL BIOL.; U.S.A.; DA. 1977; VOL. 15; PP. 421-433; BIBL. 52 REF.Article

FACTEURS DE CROISSANCE DE PEDIOCOCCUS HALOPHILUS DANS LE POLYPEPTONETAKEUCHI T.1976; J. FERMENT. TECHNOL.; JAP.; DA. 1976; VOL. 54; NO 5; PP. 302-307; ABS. ANGL.; BIBL. 18 REF.Article

Revue bibliographique : la fraction protéose-peptones du laitPAQUET, D.Le Lait (Print). 1989, Vol 69, Num 1, pp 1-21, issn 0023-7302Article

Physico-chemical characteristics of the proteose-peptone fraction from goat milk. II. Amino acid composition, hexose and hexosamine contents = Propriétés physicochimiques de la fraction protéose-peptone du lait de chèvre. II. Composition en acides aminés, teneur en hexose et hexosamineKHATOON, J. A; JOSHI, V. K.Milchwissenschaft. 1987, Vol 42, Num 5, pp 280-281, issn 0026-3788Article

Electrophoretic and chromatographic behavior of the proteose-peptone fraction of cows milk = Comportement électrophorétique et chromatographique de la fraction protéose-peptone du lait de vachePAQUET, D; NEJJAR, Y; ALAIS, C et al.Milchwissenschaft. 1985, Vol 40, Num 4, pp 200-203, issn 0026-3788Article

PEPTONES AND MYCOLOGICAL REPRODUCIBILITYODDS FC; HALL CA; ABBOTT AB et al.1978; SABOURAUDIA; GBR; DA. 1978; VOL. 16; NO 4; PP. 237-246; ABS. FRE; BIBL. 17 REF.Article

The non-nutritional performance characteristics of peptones made from rendered proteinGARCIA, Rafael A; PIAZZA, George J; ZHIYOU WEN et al.Journal of industrial microbiology & biotechnology. 2010, Vol 37, Num 1, pp 95-102, issn 1367-5435, 8 p.Article

Peptone preparation from fishing by-productsVIEIRA, Gustavo H. F; VIEIRA, Regine H. S. F; MACRAE, Andrew et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 7, pp 1235-1237, issn 0022-5142, 3 p.Article

Effect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creamsVANDERGHEM, C; DANTHINE, S; BLECKER, C et al.International dairy journal. 2007, Vol 17, Num 8, pp 889-895, issn 0958-6946, 7 p.Article

Characteristics and Use of Yellow Stripe Trevally Hydrolysate as Culture MediaKLOMPONG, Vilailak; BENJAKUL, Soottawat; KANTACHOTE, Duangporn et al.Journal of food science. 2009, Vol 74, Num 6, issn 0022-1147, S219-S225Article

HPLC of proteose peptones for evaluating ageing of packaged pasteurized milkDE NONI, I; PELLEGRINO, L; CATTANEO, S et al.International dairy journal. 2007, Vol 17, Num 1, pp 12-19, issn 0958-6946, 8 p.Article

Study of a hydrophobic protein fraction isolated from milk proteose-peptone = Etude d'une fraction protéique hydrophobe isolée de la protéose-peptone du laitPAQUET, D; NEJJAR, Y; LINDEN, G et al.Journal of dairy science. 1988, Vol 71, Num 6, pp 1464-1471, issn 0022-0302Article

PREPARATION AND MICROBIOLOGICAL EVALUATION OF BACTOPEPTONE FROM SHRIMP WASTESURYANARAYANA RAO SV; DWARAKANATH CT; SARASWATHI CR et al.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 3; PP. 133-136; BIBL. 17 REF.Article

EFFECTS OF MEDIUM COMPOSITION ON THE RECOVERY OF BACTERIA FROM SEA WATERBUCK JD.1974; J. EXPER. MAR. BIOL. ECOL.; NETHERL.; DA. 1974; VOL. 15; NO 1; PP. 25-34; BIBL. 1P.Article

Pelagic fish hydrolysates as peptones for bacterial culture mediaBEAULIEU, Lucie; DESBIENS, Michel; THIBODEAU, Jacinthe et al.Canadian journal of microbiology. 2009, Vol 55, Num 11, pp 1240-1249, issn 0008-4166, 10 p.Article

BIOLOGICAL EFFICACY OF SEVERAL COMMERCIALLY AVAILABLE PEPTONES FOR MAMMALIAN CELLS IN CULTURE = EFFICACITE BIOLOGIQUE DE PLUSIEURS PEPTONES ACCESSIBLES COMMERCIALEMENT POUR LES CELLULES DE MAMMIFERES EN CULTURETAYLOR WG; DWORKIN RA; PUMPER RW et al.1972; EXPER. CELL RES.; U.S.A.; DA. 1972; VOL. 74; NO 1; PP. 275-278; BIBL. 19 REF.Serial Issue

Mathematical tools for objective comparison of microbial cultures Application to evaluation of 15 peptones for lactic acid bacteria productionsVAZQUEZ, J. A; MURADO, M. A.Biochemical engineering journal. 2008, Vol 39, Num 2, pp 276-287, issn 1369-703X, 12 p.Article

Purification et études physico-chimiques et immunologiques d'une fraction contenant le composant 3 des protéose-peptones du laitNejjar, Youssef; Linden, Guy.1987, 74 p.Thesis

Physico-chemical characteristics of the proteose-peptone fraction from goat milk. I. Gelelectrophoretic and filtration pattern = Propriétés physicochimiques de la fraction protéose-peptone du lait de chèvre. I. Diagramme d'électrophorèse en gel et de filtration sur gelKHATOON, J. A; JOSHI, V. K.Milchwissenschaft. 1987, Vol 42, Num 4, pp 236-237, issn 0026-3788Article

MORPHOLOGY AND ULTRASTRUCTURE OF A PENICILLIUM SP. GROWN ON N-HEXADECANE OR PEPTONECUNDELL AM; MUELLER WC; TRAXLER RW et al.1976; APPL. ENVIRONMENT. MICROBIOL.; U.S.A.; DA. 1976; VOL. 31; NO 3; PP. 408-414; BIBL. 16 REF.Article

UNTERSUCHUNGEN UEBER DIE ZUECHTUNG VON CLOSTRIDIUM BUTYRICUM STAMM M5S ATCC 13-732. 4. DER EINFLUSS DER PEPTONQUALITAET AUF DIE KININASEAKTIVITAET = ETUDES SUR LA CULTURE DE CLOSTRIDIUM BUTYRICUM SOUCHE M55 ATCC 13.732. IV. L'INFLUENCE DE LA QUALITE DE LA PEPTONE SUR L'ACTIVITE KININASEBRANTNER H; FISCHER G; VIVAT H et al.1975; ZBL. BAKTERIOL. PARASITENKDE INFEKT.-KRANKH. HYG., 1, A; DTSCH.; DA. 1975; VOL. 230; NO 2; PP. 241-245; ABS. ANGL.; BIBL. 9REF.Article

Dose dependent interactions between ammonification potential and bacteria in three tropical pond ecosystemsJANA, B. B; CHATTERJEE, J; JANA, T. K et al.Chemistry in ecology (Print). 1997, Vol 13, Num 3, pp 139-154, issn 0275-7540Article

The importance of plasmin in Swiss-type cheese ripening = Importance de la plasmine au cours de l'affinage de fromage de type suisseOLLIKAINEN, P; KIVELA, T.Milchwissenschaft. 1989, Vol 44, Num 4, pp 204-206, issn 0026-3788Article

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