Art
J-GLOBAL ID：200902136728306204   Reference number：99A0490757

Utilization of Cheese Whey by Microorganisms.

チーズホエーの微生物による有効利用
Author (3)：
OTA TOSHIKO

About OTA TOSHIKO

(相模女大)

About 相模女大

, 
SHOJI FUMI

About SHOJI FUMI

(相模女大)

About 相模女大

, 
NAKAMURA ISEI

About NAKAMURA ISEI

(相模女大)

About 相模女大


Material：
相模女子大学紀要 自然系  (Journal of Sagami Women's University. Natural Science)

About 相模女子大学紀要 自然系


Volume： 62B(1998)  Page： 1-5  Publication year： Mar. 15, 1999 
JST Material Number： F0982B  ISSN： 0916-7676  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
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*Whey

About Whey

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
Candida

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Cheese 
(FJ12025C)

About Cheese

,  Microbial metabolite production 
(FK03020A)

About Microbial metabolite production

Substance index (1)：
Substance index
Chemical Substance indexed to the Article.
Lactose

About Lactose

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
チーズホエー

About チーズホエー

, 
微生物

About 微生物

, 
有効利用

About 有効利用


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