<div class="csl-bib-body">
<div class="csl-entry">Keijzers, J. (2024). <i>Improvement of the yeast protein content in a continuous hemicellulose hydrolysate fermentation</i> [Diploma Thesis, Technische Universität Wien]. reposiTUm. https://doi.org/10.34726/hss.2024.121963</div>
</div>
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dc.identifier.uri
https://doi.org/10.34726/hss.2024.121963
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dc.identifier.uri
http://hdl.handle.net/20.500.12708/200409
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dc.language
English
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dc.language.iso
en
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dc.rights.uri
http://rightsstatements.org/vocab/InC/1.0/
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dc.subject
Single Cell Protein (SCP)
en
dc.subject
Yeasts
en
dc.subject
Continuous Fermentation
en
dc.subject
Hemicellulose hydrolysate
en
dc.subject
Pentoses Hexoses
en
dc.title
Improvement of the yeast protein content in a continuous hemicellulose hydrolysate fermentation
en
dc.type
Thesis
en
dc.type
Hochschulschrift
de
dc.rights.license
In Copyright
en
dc.rights.license
Urheberrechtsschutz
de
dc.identifier.doi
10.34726/hss.2024.121963
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dc.contributor.affiliation
TU Wien, Österreich
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dc.rights.holder
Joris Keijzers
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dc.publisher.place
Wien
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tuw.version
vor
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tuw.thesisinformation
Technische Universität Wien
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tuw.publication.orgunit
E166 - Institut für Verfahrenstechnik, Umwelttechnik und technische Biowissenschaften
