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El-Hersh, M.S., W.E.I.A. Saber, H.A. El-Fadaly and M.K. Mahmoud, 2016. Lysine and Glutamic acids as the end products of multi-response of optimized fermented medium by Mucor mucedo KP736529. Pak. J. Biol. Sci., 19: 279-288. CrossRefDirect Link |
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Singh, V.P., V. Pathak and A.K. Verma, 2012. Fermented meat products: Organoleptic qualities and biogenic amines: A review. Am. J. Food Technol., 7: 278-288. CrossRef |
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How to cite this article
Abdul Haleem Shah, Abdul Hameed and Gul Majid Khan, 2002. Fermentative Production of L-Lysine: Bacterial Fermentation-I. Journal of Medical Sciences, 2: 152-157.
DOI: 10.3923/jms.2002.152.157
URL: https://scialert.net/abstract/?doi=jms.2002.152.157
DOI: 10.3923/jms.2002.152.157
URL: https://scialert.net/abstract/?doi=jms.2002.152.157