Chemical methods for the reduction of the purine content of baker's yeast, a form of single-cell protein.

Name: Chemical methods for the reduction of the purine content of baker's yeast, a form of single-cell protein.
Author: Trevelyan, W E

Chemical methods for the reduction of the purine content of baker's yeast, a form of single-cell protein. — المؤلف: Trevelyan, W E — Journal of the science of food and agriculture Mar 1976

المؤلف: Trevelyan, W E
النشر: Journal of the science of food and agriculture Mar 1976
الوصف: 225-30 p.
الموضوعات: Adenine؛ Dietary Proteins؛ Food؛ Guanine؛ Hot Temperature؛ Hydrogen-Ion Concentration؛ Osmolar Concentration؛ Purines