Biotechnology and Bioengineering

Cover image for Biotechnology and Bioengineering

5 April 1988

Volume 31, Issue 5

Pages fmi–fmi, 397–510

  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.260310501

  2. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Communications to the Editors
    1. High-pressure—temperature bioreactor for studying pressure—temperature relationships in bacterial growth and productivity (pages 407–413)

      Jay F. Miller, Edward L. Almond, Nilesh N. Shah, Jan M. Ludlow, John A. Zollweg, William B. Streett, Stephen H. Zinder and Douglas S. Clark

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310503

    2. Fed-batch fermentation for the production of α-amylase by Bacillus amyloliquefaciens (pages 426–432)

      Young J. Yoo, Theodore W. Cadman, Juan Hong and Randolph T. Hatch

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310506

    3. Hydrolysis of beet pulp polysaccharides by extracts of solid-state cultures of Pencicillium capsulatum (pages 433–438)

      P. J. Considine, A. O'Rorke, T. J. Hackett and M. P. Coughlan

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310507

    4. The relationship between fiber-porosity and cellulose digestibility in steam-exploded Pinus radiata (pages 447–456)

      Ken K. Y. Wong, Kay F. Deverell, Keith L. Mackie, Tom A. Clark and Lloyd A. Donaldson

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310509

  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
    2. You have free access to this content
      Fermentation of hemicellulosic sugars and sugar mixtures by Candida shehatae (pages 502–506)

      Thomas W. Jeffries and Hassan K. Sreenath

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260310516

    3. You have free access to this content

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