Using the baker’s yeast to investigate the changes of the components of ferment during fermentation
碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 96 === The baking industry uses molasses as carbon source in the baker’s yeast cultivation in the early time, but there are still some disadvantages in the final biomass. The biomass is in deep color and needed separated by centrifugation which is the unnecessary st...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/78559387346858984958 |