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  1. 1

    Isolation and screening of yeast isolates indigenous palm wine for ethanol production 著者: Antia, Ukponobong E., Akan, Otobong D., Eno-Ibanga, Cheryl K., Akpan, Nseobong G.

    出版事項 2018
    全文の入手
    Analytics

    Isolation and screening of yeast isolates indigenous palm wine for ethanol production
  2. 2

    The Yeasts a taxonomic study

    出版事項 2011
    図書

    The Yeasts a taxonomic study
  3. 3

    Species identification and generic diversity analysis by DNA fingerprinting of yeast isolates from Philippine rice wine starters 著者: Lim, Elaine Anne Y.

    論文

    Species identification and generic diversity analysis by DNA fingerprinting of yeast isolates from Philippine rice wine starters
  4. 4

    Medically important yeasts in the country still susceptible to antifungal agents 著者: Lagayan, Maria Marcela C.

    出版年 PCHRD Bulletin (1999)
    論文

    Medically important yeasts in the country still susceptible to antifungal agents
  5. 5

    Growth characteristics of Candida utilis var. Thermophila and C. Tropicalis on rice straw acid hydrolyzates in batch cultures [microform] 著者: Cayabyab, Verma Alma 1947-

    出版事項 1979
    Visual Material

    Growth characteristics of Candida utilis var. Thermophila and C. Tropicalis on rice straw acid hydrolyzates in batch cultures [microform]
  6. 6

    Growth characteristics of Candida Utilis var. Thermophila and C. Tropicalis on rice straw acid hydrolyzates in batch cultures 著者: Cayabyab, Verma Alma

    出版事項 1979
    Visual Material

    Growth characteristics of Candida Utilis var. Thermophila and C. Tropicalis on rice straw acid hydrolyzates in batch cultures
  7. 7

    The yeasts 著者: Rose, Anthony H.

    出版事項 1969
    図書

    The yeasts
  8. 8

    The reusability of baker's yeast (Saccharomyces cerevisiae) immobilized in calcium alginate and k-carrageenan/locust bean gum gel beads during repeated batch ethanolic fermentation 著者: Tiuseco, Manolito Tamondong

    学位論文

    The reusability of baker's yeast (Saccharomyces cerevisiae) immobilized in calcium alginate and k-carrageenan/locust bean gum gel beads during repeated batch ethanolic fermentation

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