Effect of different temperatures on the amount of itaconic acid produced from molasses of reed by local strain of Aspergillus terreus
This research covered a determination of itaconic acid produced from cane molasses by a local strain of Aspergttlus terreus by the influence of different degrees of temperature depending on the optimum conditions of growth & productivity of the microorganism including the 5th day of incubation ,...
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| Formaat: | Boek |
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College of Education for Pure Sciences,
2006-12-01T00:00:00Z.
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A1234.567 |
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