Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/1261
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dc.contributor.authorZakhem, Henri Elen_US
dc.contributor.authorLanoisellé, Jean-Louisen_US
dc.contributor.authorLebovka, Nikolai I.en_US
dc.contributor.authorNonus, Mauriceen_US
dc.contributor.authorVorobiev, Eugeneen_US
dc.date.accessioned2020-12-23T08:46:51Z-
dc.date.available2020-12-23T08:46:51Z-
dc.date.issued2006-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/1261-
dc.language.isoengen_US
dc.titleTreatment of saccharomyces cerevisiae suspensions by pulsed electric fields: effects of yeast cells concentration and non-ionic surfactant additivesen_US
dc.typeConference Paperen_US
dc.relation.conferenceWorld Congress of IUFoST (International Union of Food Science and Technology) (13th : 2006 : Nantes, FRANCE)en_US
dc.contributor.affiliationDepartment of Chemical Engineeringen_US
dc.date.catalogued2018-05-30-
dc.description.statusUnpublisheden_US
dc.identifier.OlibID180686-
dc.provenance.recordsourceOliben_US
crisitem.author.parentorgFaculty of Engineering-
Appears in Collections:Department of Chemical Engineering
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