Pure and Applied Chemistry, 1972, Volume 29, No. 1-3, pp. 381-394, Cited by

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Pure Appl. Chem., 1972, Vol. 29, No. 1-3, pp. 381-394

http://dx.doi.org/10.1351/pac197229010381

Measures against water pollution in the fermentation industries

C. J. Jackson and G. T. Lines

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Trevelyan William E.: Chemical methods for the reduction of the purine content of baker's yeast, a form of single-cell protein. J Sci Food Agric 1976, 27, 225. <http://dx.doi.org/10.1002/jsfa.2740270305>