Year Published
2008
Continuous and batch fermentation processes: Advantages and disadvantages of these processes in the Brazilian ethanol production
Author: A. Godoy, H.V. Amorim, M.L. Lopes and A.J. Oliviera
Affiliation: Fermentec Ltda, Av Antonia Pizinatto Sturion
Publisher: International Sugar Journal March 2008, Vol 110, No. 1311
Category: bacterial control, batch fermentation, continuous fermentation, ethanol, fermentation yield
Pages: 175-181