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| Biotechnological approaches for the value addition of whey Critical Reviews in Biotechnology |
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Tecnología de membranas: Obtención de proteínas de
lactosuero Entre ciencia e ingeniería Vol. 12, Issue 24, 52, 2018 |
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