Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/120213
Title: OPTIMIZATION CHARACTERIZATION AND APPLICATIONS OF GLUCOSE OXIDASE PRODUCED FROM ASPERGILLUS AWAMORI MTCC 9645 FOR FOOD PROCESSING AND PRESERVATION
Researcher: P. SATHIYA MOORTHI,
Guide(s): Dr. P.T. Kalaichelvan,
Keywords: Apple puree, Aspergillus awamori (MTCC 9645); Carrot; Glucose oxidase; Optimization, Preservation; RSM; Salad; Vegetable process
University: Dr. M.G.R. Educational and Research Institute
Completed Date: 02/08/2010
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/120213
Appears in Departments:Department of Biotechnology

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