The effect of pH and lactose concentration on solvent production from whey permeate usingClostridium acetobutylicum

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pp. 329-334 ◽  
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pp. 681-694 ◽  
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2011 ◽  
Vol 5 (1) ◽  
pp. 10 ◽  
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Vol 2 (4) ◽  
pp. 329-331 ◽  
Author(s):  
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◽  
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