Availability of Amino Acids to Microorganisms. Iv. Comparison of Hydrolysates of Lactalbumin, Oatmeal and Peanut Butter with Simulated Amino Acid Mixtures by Growth Response of Microorganisms.

Abstract

Semantic Scholar extracted view of "Availability of Amino Acids to Microorganisms. Iv. Comparison of Hydrolysates of Lactalbumin, Oatmeal and Peanut Butter with Simulated Amino Acid Mixtures by Growth Response of Microorganisms." by Martin Horn et al.

Topics

    0 Figures and Tables

      Download Full PDF Version (Non-Commercial Use)