Production of High-Viscosity Whey-Glucose Broths by a Xanthomonas campestris Strain
AUTOR(ES)
Schwartz, Robert D.
RESUMO
Crude broth viscosities, as high as 700 centipoise at a 12-s−1 shear rate, were produced by fermenting a whey-glucose medium with a Xanthomonas campestris strain.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=238840Documentos Relacionados
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