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Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source

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Main Authors: Mohamad, Rosfarizan, Ariff, Arbakariya, Mohd Yusof, Hirzun, Hassan, Mohd Ali, Abdul Karim, Mohamed Ismail
Format: Monograph
Language:English
Published: The Research Unit, Universiti Putra Malaysia 1999
Online Access:http://psasir.upm.edu.my/id/eprint/42630/1/Fermentation%20technique%20and%20ph%20control%20strategy%20for%20improvement%20of%20kojic%20acid%20production%20by%20aspergillus%20flavus%20using%20sago%20starch%20as%20carbon%20source.pdf
http://psasir.upm.edu.my/id/eprint/42630/
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spelling my.upm.eprints.426302017-02-28T02:49:31Z http://psasir.upm.edu.my/id/eprint/42630/ Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source Mohamad, Rosfarizan Ariff, Arbakariya Mohd Yusof, Hirzun Hassan, Mohd Ali Abdul Karim, Mohamed Ismail The Research Unit, Universiti Putra Malaysia 1999 Monograph NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/42630/1/Fermentation%20technique%20and%20ph%20control%20strategy%20for%20improvement%20of%20kojic%20acid%20production%20by%20aspergillus%20flavus%20using%20sago%20starch%20as%20carbon%20source.pdf Mohamad, Rosfarizan and Ariff, Arbakariya and Mohd Yusof, Hirzun and Hassan, Mohd Ali and Abdul Karim, Mohamed Ismail (1999) Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source. Research Report. The Research Unit, Universiti Putra Malaysia, Serdang, Selangor.
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
format Monograph
author Mohamad, Rosfarizan
Ariff, Arbakariya
Mohd Yusof, Hirzun
Hassan, Mohd Ali
Abdul Karim, Mohamed Ismail
spellingShingle Mohamad, Rosfarizan
Ariff, Arbakariya
Mohd Yusof, Hirzun
Hassan, Mohd Ali
Abdul Karim, Mohamed Ismail
Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source
author_facet Mohamad, Rosfarizan
Ariff, Arbakariya
Mohd Yusof, Hirzun
Hassan, Mohd Ali
Abdul Karim, Mohamed Ismail
author_sort Mohamad, Rosfarizan
title Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source
title_short Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source
title_full Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source
title_fullStr Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source
title_full_unstemmed Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source
title_sort fermentation technique and ph control strategy for improvement of kojic acid production by aspergillus flavus using sago starch as carbon source
publisher The Research Unit, Universiti Putra Malaysia
publishDate 1999
url http://psasir.upm.edu.my/id/eprint/42630/1/Fermentation%20technique%20and%20ph%20control%20strategy%20for%20improvement%20of%20kojic%20acid%20production%20by%20aspergillus%20flavus%20using%20sago%20starch%20as%20carbon%20source.pdf
http://psasir.upm.edu.my/id/eprint/42630/
_version_ 1643833338320912384
score 13.214268

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