Izvorni znanstveni članak

Production of ethanol and wine from whey

Slobodan Grba ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Vesna Stehik-Tomas
Karmenka Majdak

Sažetak

Production of ethanol and wine from- whey with the addition of sucrose was studied. Fermentations were performed by yeast Kluyveromyces fragilis at 32 °C and pH 4,5-5,5.

Ključne riječi

whey; production of ethanol and wine

Hrčak ID:

101298

URI

https://hrcak.srce.hr/101298

Datum izdavanja:

1.6.1988.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.876 *