Biotechnology and Bioengineering

Cover image for Biotechnology and Bioengineering

25 April 1990

Volume 35, Issue 10

Pages fmi–fmi, 955–1061

  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.260351001

  2. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Communications to the Editors
    1. Protein refolding in reversed micelles (pages 955–965)

      Anna J. Hagen, T. Alan Hatton and Daniel I. C. Wang

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260351002

    2. Protein refolding in reversed micelles: Interactions of the protein with micelle components (pages 966–975)

      Anna J. Hagen, T. Alan Hatton and Daniel I. C. Wang

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260351003

    3. Enzyme loading in a solid support with nonuniform pore size distribution (pages 976–982)

      C. L. Chiang, T. C. Wu and Y. J. Wang

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260351004

    4. Ecoengineering high rate anaerobic digestion systems: Analysis of improved syntrophic biomethanation catalysts (pages 990–999)

      Jurgen H. Thiele, Wei-Min Wu, Mahendra K. Jain and J. Gregory Zeikus

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260351006

    5. Invertase-catalyzed reactions in alcoholic solutions (pages 1006–1010)

      Barbara Selisko, Renate Ulbrich, Alfred Schellenberger and Ute Müller

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260351008

  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
      Lysine and other diamines dramatically stabilize poliovirus against thermoinactivation (pages 1051–1054)

      Brent L. Dorval, Marie Chow and Alexander M. Klibanov

      Version of Record online: 18 FEB 2004 | DOI: 10.1002/bit.260351013

    2. You have free access to this content

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