Search Constraints
« Previous |
1 - 10 of 11
|
Next »
Search Results
Select an image to start the slideshow
Factors influencing quality and nutritional value in chapaties
1 of 10
The effects of combined preservative systems on bacterial spores and non-sporeformers
2 of 10
Studies of components for a potential integrated control system for plasmodiophora brassicae
3 of 10
Alcohol tolerance in yeast : on factors influencing the inhibitory and toxic effects of alcohols on distilling yeast
4 of 10
The enzymomology of the malting, milling, mashing and fermentation processes within the scotch malt whisky industry
5 of 10
Terminal anerobic interactions in a microbial association isolated from landfill
6 of 10
Investigation of extracellular esterase activities from thermophilic fungi, and purification and characterization of novel small enzymes
7 of 10
The nature of amylose-lipid interactions and their effects on the rheological properties of starch
8 of 10
Fungal delignification of lignocelluloses : physiological aspects and enhancement of rumen fermentation
9 of 10
Nature and origins of sensory character in scotch whisky
10 of 10