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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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R A Sparringa

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International Journal of Food Microbiology|June 5, 1999

Glucosamine content of tempe mould, Rhizopus oligosporusR A Sparringa, J D Owens

Journal of Agricultural and Food Chemistry|December 10, 1999

Protein utilization during soybean tempe fermentationR A Sparringa, J D Owens

Journal of Applied Microbiology|February 19, 2002

Effects of temperature, pH, water activity and CO2 concentration on growth of Rhizopus oligosporus NRRL 2710R A Sparringa, M Kendall, A Westby, et al.

Pageof 1

Search research articles

Showing results (1-10 of 3) with videos related to

Sort By:

Pageof 1

International Journal of Food Microbiology|June 5, 1999

Glucosamine content of tempe mould, Rhizopus oligosporusR A Sparringa, J D Owens

Journal of Agricultural and Food Chemistry|December 10, 1999

Protein utilization during soybean tempe fermentationR A Sparringa, J D Owens

Journal of Applied Microbiology|February 19, 2002

Effects of temperature, pH, water activity and CO2 concentration on growth of Rhizopus oligosporus NRRL 2710R A Sparringa, M Kendall, A Westby, et al.

Pageof 1