Showing results (1-10 of 27) with videos related to
Sort By:
Pageof 3
Applied and Environmental Microbiology|May 1, 1977
Indonesian tapé ketan fermentationT C Cronk, K H Steinkraus, L R Hackler, et al.Applied and Environmental Microbiology|May 1, 1979
Production of higher alcohols during indonesian tapé ketan fermentationT C Cronk, L R Mattick, K H Steinkraus, et al.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 HacklerApplied and Environmental Microbiology|December 1, 1977
Production of vitamin B-12 in tempeh, a fermented soybean foodI T Liem, K H Steinkraus, T C CronkAntonie Van Leeuwenhoek|September 1, 1983
Lactic acid fermentation in the production of foods from vegetables, cereals and legumesK H SteinkrausApplied and Environmental Microbiology|February 1, 1982
Lignocellulolytic Enzymes Produced by Volvariella volvacea, the Edible Straw MushroomS C Chang, K H SteinkrausJournal of Food Protection|March 1, 2019
Fermentation of Soy Milk by Lactic Acid Bacteria. A ReviewB K Mital, K H SteinkrausApplied 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 SteinkrausPageof 3