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Publications by Kees DeLange
Isolation of Bacteria From Fermented Food and Grass Carp Intestine and Their Efficiencies in Improving Nutrient Value of Soybean Meal in Solid State Fermentation
Journal of Animal Science and Biotechnology
Animal Science
Zoology
Food Science
Biochemistry
Biotechnology
Related publications
Fermentation Characteristics of Mulberry (Cudrania Tricuspidata) Fruits Produced Using Microbes Isolated From Traditional Fermented Food, and Development of Fermented Soybean Food
Korean Journal of Food Preservation
Food Science
Solid State Fermentation of Overheated Soybean Meal (Waste) for Production of Protease Using Aspergillus Oryzae
International Journal of Innovative Research in Science, Engineering and Technology
Isolation, Screening, Partial Purification and Characterization of Protease From Halophilic Bacteria Isolated From Indonesian Fermented Food
ANADOLU UNIVERSITY JOURNAL OF SCIENCE AND TECHNOLOGY –C Life Sciences and Biotechnology
Isolation of Bacteria, Transforming Bacteria, and Bacteroids From Soybean Nodules
Plant Physiology
Plant Science
Genetics
Physiology
Isolation and Characterization of Bacteria for Amylase Production Under Solid State Fermentation Using Damaged Wheat as Substrate
International Journal of Current Microbiology and Applied Sciences
Isolation and Characterization of Three Distinct Forms of Lipases From Candida Rugosa Produced in Solid State Fermentation
Brazilian Archives of Biology and Technology
Multidisciplinary
Inclusion Effect of Soybean Meal, Fermented Soybean Meal, and Saccharina Japonica in Extruded Pellet for Juvenile Abalone (Haliotis Discus, Reeve 1846)
Fisheries and Aquatic Sciences
Biochemistry
Oceanography
Aquatic Science
Molecular Biology
Screening and Characterization of Potential Probiotic Lactic Acid Bacteria From Cultured Common Carp Intestine
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Isolation and Identification of Lactic Acid and Non-Acid Lactic Bacteria From Dgu of Western Africa Traditional Fermented Millet-Based Food
African Journal of Microbiology Research
