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K H Steinkraus

Showing results (1-10 of 18) with videos related to

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Biotechnology Advances|January 1, 1983
Fermented foods, feeds and beveragesK H Steinkraus
Biotechnology Advances|January 1, 1986
Fermented foods, feeds, and beveragesK H Steinkraus
Comprehensive Reviews in Food Science and Food Safety|January 16, 2021
Fermentations in World Food ProcessingK H Steinkraus
Antonie Van Leeuwenhoek|September 1, 1983
Lactic acid fermentation in the production of foods from vegetables, cereals and legumesK H Steinkraus
Applied and Environmental Microbiology|February 1, 1982
Lignocellulolytic Enzymes Produced by Volvariella volvacea, the Edible Straw MushroomS C Chang, K H Steinkraus
Journal of Food Protection|March 1, 2019
Fermentation of Soy Milk by Lactic Acid Bacteria. A ReviewB K Mital, K H Steinkraus
Applied and Environmental Microbiology|February 1, 1976
Influence of the rate of ethanol production and accumulation on the viability of Saccharomyces cerevisiae in "rapid fermentation"T W Nagodawithana, K H Steinkraus
Journal of Agricultural and Food Chemistry|July 1, 1970
Nutritive value and wholesomeness of fermented foodsA G van Veen, K H Steinkraus
Applied Microbiology|September 1, 1974
Effect of dissolved oxygen, temperature, initial cell count, and sugar concentration on the viability of Saccharomyces cerevisiae in rapid fermentationsT W Nagodawithana, C Castellano, K H Steinkraus
Applied and Environmental Microbiology|September 1, 1976
Factors affecting production of mold mycelium and protein in synthetic mediaD C Graham, K H Steinkraus, L R Hackler
Pageof 2

Showing results (1-10 of 18) with videos related to

Sort By:
Pageof 2
Biotechnology Advances|January 1, 1983
Fermented foods, feeds and beveragesK H Steinkraus
Biotechnology Advances|January 1, 1986
Fermented foods, feeds, and beveragesK H Steinkraus
Comprehensive Reviews in Food Science and Food Safety|January 16, 2021
Fermentations in World Food ProcessingK H Steinkraus
Antonie Van Leeuwenhoek|September 1, 1983
Lactic acid fermentation in the production of foods from vegetables, cereals and legumesK H Steinkraus
Applied and Environmental Microbiology|February 1, 1982
Lignocellulolytic Enzymes Produced by Volvariella volvacea, the Edible Straw MushroomS C Chang, K H Steinkraus
Journal of Food Protection|March 1, 2019
Fermentation of Soy Milk by Lactic Acid Bacteria. A ReviewB K Mital, K H Steinkraus
Applied and Environmental Microbiology|February 1, 1976
Influence of the rate of ethanol production and accumulation on the viability of Saccharomyces cerevisiae in "rapid fermentation"T W Nagodawithana, K H Steinkraus
Journal of Agricultural and Food Chemistry|July 1, 1970
Nutritive value and wholesomeness of fermented foodsA G van Veen, K H Steinkraus
Applied Microbiology|September 1, 1974
Effect of dissolved oxygen, temperature, initial cell count, and sugar concentration on the viability of Saccharomyces cerevisiae in rapid fermentationsT W Nagodawithana, C Castellano, K H Steinkraus
Applied and Environmental Microbiology|September 1, 1976
Factors affecting production of mold mycelium and protein in synthetic mediaD C Graham, K H Steinkraus, L R Hackler
Pageof 2