R. S. Singh
Department of Biotechnology, Punjabi University, Patiala-14 7 002, India
B. S. Sooch
Department of Biotechnology, Punjabi University, Patiala-14 7 002, India
Kamaljit Kaur
Department of Biotechnology, Punjabi University, Patiala-14 7 002, India
J. F. Kennedy
Birmingham Carbohydrate and Protein Technology Group, School of Chemistry, University of Birmingham, Birmingham B 15 2TT, UK
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How to cite this article
R. S. Singh, B. S. Sooch, Kamaljit Kaur and J. F. Kennedy, 2004. Optimization of Parameters for Citric Acid Production from Cheddar Cheese
Whey Using Metschnikowia pulcherrima NCIM 3108. Journal of Biological Sciences, 4: 700-705.
DOI: 10.3923/jbs.2004.700.705
URL: https://scialert.net/abstract/?doi=jbs.2004.700.705
DOI: 10.3923/jbs.2004.700.705
URL: https://scialert.net/abstract/?doi=jbs.2004.700.705