Search Results - Subden, Ronald E.

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  1. 1
    Higher alcohols, diacetyl, acetoin and 2,3-butanediol biosynthesis in grapes undergoing carbonic maceration

    Higher alcohols, diacetyl, acetoin and 2,3-butanediol biosynthesis in grapes undergoing carbonic maceration by Yang, Dan Yi, Kakuda, Yukio, Subden, Ronald E.

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  2. 2
    The isolation and nucleotide sequence of the pyruvate decarboxylase gene from Kluyveromyces marxianus

    The isolation and nucleotide sequence of the pyruvate decarboxylase gene from Kluyveromyces marxianus by Holloway, P. (Guelph Univ., Ontario (Canada). Dept. of Microbiology), Subden, R.E

    Published in Current genetics
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  3. 3
    The neutral carotenoids of wild-type and mutant strains of Neurospora crassa

    The neutral carotenoids of wild-type and mutant strains of Neurospora crassa by Goldie, A H, Subden, R E

    Published in Biochemical genetics
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  4. 4
    Colin Doeg Crisis Management in the Food and Drinks Industry 2nd edition 2005 Springer Science and Business Media Inc. 0-387-23382-2

    Colin Doeg Crisis Management in the Food and Drinks Industry 2nd edition 2005 Springer Science and Business Media Inc. 0-387-23382-2 by Subden, Ronald E.

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  5. 5
    Introduction to Wine Laboratory Practices and Procedures Jean L. Jacobson. Published by: Springer Science and Business Media Inc, e-ISBN 0-387-25120-0

    Introduction to Wine Laboratory Practices and Procedures Jean L. Jacobson. Published by: Springer Science and Business Media Inc, e-ISBN 0-387-25120-0 by Subden, Ronald E.

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  6. 6
    Selection in yeast II: The fitness distribution of new mutations inSaccharomyces cerevisiae and its use in a computer simulation

    Selection in yeast II: The fitness distribution of new mutations inSaccharomyces cerevisiae and its use in a computer simulation by Charlebois, Robert L., Subden, Ronald E., Carey, Kenneth

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  7. 7
    Selection in yeast I: Assessing genetic stability and relative fitness of commercial yeasts

    Selection in yeast I: Assessing genetic stability and relative fitness of commercial yeasts by Subden, Ronald E., Charlebois, Robert L., Carey, C. Kenneth

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