The effect of sugar concentration, nitrogen, pH and time on the production of ethyl and amyl alcohols in an alcholic fermentation of final molasses by saccharomyces cerevisiae

The effect of sugar concentration, nitrogen, pH and time on the production of ethyl and amyl alcohols in an alcholic fermentation of final molasses by saccharomyces cerevisiae

Bibliographic Details
Main Author: Nagodawithana, Walter Tilak
Format: Thesis
Language:English
Published: 1968.
Subjects:
Alcohol.
Fuel-oil.
Liquors.