Inactivation of yeast Saccharomyces uvarum with peracetic acid /
Inactivation of microorganisms in biotechnology and food industry is necessary to prevent the transmission of pathogenic and other harmful microorganisms, the contamination of the production process and to eliminate competition for nutrients in growth media and thus insure better circumstances for g...
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| Main Authors: | , |
|---|---|
| Format: | Book Chapter |
| Jezik: | English |
| Teme: | |
| Sorodne knjige/članki: | Vsebovano v:
Yeast nutrition and natural habitats |
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