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Changes in the yeast Saccaromyces cerivisae cell wall associated with autolysis in a simulated industrial process and study of the activity of related enzymes
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Nature and origins of sensory character in scotch whisky
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Fungal delignification of lignocelluloses : physiological aspects and enhancement of rumen fermentation
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The nature of amylose-lipid interactions and their effects on the rheological properties of starch
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Investigation of extracellular esterase activities from thermophilic fungi, and purification and characterization of novel small enzymes
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Terminal anerobic interactions in a microbial association isolated from landfill
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The enzymomology of the malting, milling, mashing and fermentation processes within the scotch malt whisky industry
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Alcohol tolerance in yeast : on factors influencing the inhibitory and toxic effects of alcohols on distilling yeast
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Studies of components for a potential integrated control system for plasmodiophora brassicae
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The effects of combined preservative systems on bacterial spores and non-sporeformers
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Factors influencing quality and nutritional value in chapaties
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