Biotechnology and Bioengineering

Cover image for Biotechnology and Bioengineering

5 February 1988

Volume 31, Issue 2

Pages fmi–fmi, 91–187

  1. Masthead

    1. Top of page
    2. Masthead
    3. Articles
    4. Communications to the Editors
    1. Masthead (page fmi)

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310201

  2. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Communications to the Editors
    1. Bioflocculation as a microbial response to substrate limitations (pages 91–101)

      Bruce E. Logan and James R. Hunt

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310202

    2. Effect of pH on growth of mixed cultures in batch reactor (pages 130–134)

      A. Lallai, G. Mura, R. Miliddi and C. Mastinu

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310206

    3. You have free access to this content
      In situ extractive fermentation of acetone and butanol (pages 135–143)

      S. R. Roffler, H. W. Blanch and C. R. Wilke

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310207

    4. Specific and nonspecific glucanases from Trichoderma viride (pages 160–167)

      G. Beldman, A. G. J. Voragen, F. M. Rombouts, M. F. Searle-Van Leeuwen and W. Pilnik

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310209

    5. High-Density culture of mouse–human hybridoma in serum-free defined medium (pages 168–172)

      Yoshiharu Takazawa, Michiyuki Tokashiki, Hiroki Murakami, Koji Yamada and Hirohisa Omura

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310210

  3. Communications to the Editors

    1. Top of page
    2. Masthead
    3. Articles
    4. Communications to the Editors
    1. You have free access to this content
      Synergism in cellulose hydrolysis by endoglucanases and exoglucanases purified from Trichoderma viride (pages 173–178)

      G. Beldman, A. G. J. Voragen, F. M. Rombouts and W. Pilnik

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310211

    2. You have free access to this content
    3. You have free access to this content

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