Titlebook: Applied Microbiology; Alain Durieux,Jean Paul Simon Book 2002 Springer Science+Business Media Dordrecht 2002 Fermentation.Lysin.Pathogen.e

FAD

书目名称Applied Microbiology影响因子(影响力)




书目名称Applied Microbiology影响因子(影响力)学科排名




书目名称Applied Microbiology网络公开度




书目名称Applied Microbiology网络公开度学科排名




书目名称Applied Microbiology被引频次




书目名称Applied Microbiology被引频次学科排名




书目名称Applied Microbiology年度引用




书目名称Applied Microbiology年度引用学科排名




书目名称Applied Microbiology读者反馈




书目名称Applied Microbiology读者反馈学科排名

小隔间

小隔间

小淡水鱼

Comparison of PB2+ Removal Characteristics Between Biomaterials and Non-biomaterialsch as GAC (26.9), PAC (2.1), and zeolite (30.2). The initial Pb. removal rates in chemical adsorbents were in the order of PAC > GAC > zeolite > ion exchange resin, while in biomass was . > activated sludge > .. The initial Pb. removal rate of activated sludge was higher than those of GAC, zeolite, ion exchange resin and . cells.

健谈的人

https://doi.org/10.1007/978-3-658-32044-7tic changes to achieve specific objectives, . increase flux toward a product of interest. In the paper, metabolic pathway analysis of the glycolysis and the galactose metabolism of . are used to illustrate the power of this analytical tool.

贫穷地活

Culpable

破布

https://doi.org/10.1007/978-3-642-47897-0 in cell strength on the basis of bursting force. The bursting force of rapidly growing . was found to vary from 3 and 34 μN with an average value of 13.8 μN (standard error 0.8 μN). The corresponding value for continuously growing . (specific growth rate 0.5 h.) was 3.8 μN (standard error 0.4 μN).

轻触

A Comparison of the Mechanical Properties of Different Bacterial Species in cell strength on the basis of bursting force. The bursting force of rapidly growing . was found to vary from 3 and 34 μN with an average value of 13.8 μN (standard error 0.8 μN). The corresponding value for continuously growing . (specific growth rate 0.5 h.) was 3.8 μN (standard error 0.4 μN).

使人入神

1569-268X osed reflect the diversity of the application fields. New microbial developments have been done as well in the food and health sectors than in the environmental technology or in the fine chemical production. All the microbial genera are involved : yeast, fungi and bacteria. The development of biotec