Modeling of batch alcohol fermentation with free and immobilized yeasts Saccharomyces cerevisiae 46 EVD

被引：0
|
作者：
Kostov, Georgi [1 ]
Popova, Silviya [2 ]
Gochev, Velizar [3 ]
Koprinkova-Hristova, Petia [2 ]
Angelov, Mihail [4 ]
Georgieva, Atanaska [5 ]
机构：
[1] University of Food Technologies, Department of Wine and Brewing Technology, Plovdiv, Bulgaria
[2] Bulgarian Academy of Sciences, Institute of System Engineering and Robotics, Sofia, Bulgaria
[3] Plovdiv University 'Paisii Hiledarski', Department of Biochemistry and Microbiology, Plovdiv, Bulgaria
[4] University of Food Technologies, Department of Biotechnology, Plovdiv, Bulgaria
[5] University'Paisii Hiledarski', Department of mathematical analysis, Plovdiv, Bulgaria
来源：
Biotechnology and Biotechnological Equipment | 2012年 / 26卷 / 03期
关键词：
26;
D O I：
10.5504/bbeq.2012.0025
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：3021 / 3030
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