Effect of continuous fermentation of high-sugar fruit must on the viability and morphology of immobilized yeast on white foam glass

Food Technology and Biotechnology

Volumn 46, Issue 2, 2008, Pages 164-170

  Bonin, Sylwia ^a   Skwira, Joanna ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Continuous fermentation; Immobilization; Morphology; Yeast

Indexed keywords

CONTINUOUS FERMENTATION; FOAM GLASS; IMMOBILIZED YEASTS; SACCHAROMYCES BAYANUS; TOTAL SUGARS; VIABLE CELLS; WINE YEAST; YEAST CELL;

CELLS; CYTOLOGY; FERMENTATION; FRUITS; GLASS; MORPHOLOGY; RADIOACTIVE WASTE VITRIFICATION;

YEAST;

MALUS X DOMESTICA; PYRUS; SACCHAROMYCES BAYANUS;

EID: 46349108871     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Conference Paper

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