Defined fungal starter granules for purple glutinous rice wine
The present thesis addresses the problem of poor and variable quality of traditional starter tablets by understanding and quantifying the impact of microflora in these starters, concentrating on mycelial fungi and yeasts and by assessing the option of preparing stable mixed cultures of selected comp...
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| Huvudupphovsman: | |
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| Materialtyp: | Bok |
| Språk: | Undetermined |
| Publicerad: |
Wageningen
Wageningen Universiteit
2004
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 660.634 | ||
| 082 | |b D513 | ||
| 100 | |a Ngo, Thi Phuong Dung | ||
| 245 | 0 | |a Defined fungal starter granules for purple glutinous rice wine | |
| 245 | 0 | |c Ngo Thi Phuong Dung | |
| 260 | |a Wageningen | ||
| 260 | |b Wageningen Universiteit | ||
| 260 | |c 2004 | ||
| 520 | |a The present thesis addresses the problem of poor and variable quality of traditional starter tablets by understanding and quantifying the impact of microflora in these starters, concentrating on mycelial fungi and yeasts and by assessing the option of preparing stable mixed cultures of selected compatible strains. | ||
| 650 | |a Fungal enzymes,Wine,Enzym nấm,Rượu | ||
| 904 | |i Trúc | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||