Direct incorporation of glucosamine and N-acetylglucosamine into exopolymers by Gluconacetobacter xylinus (=Acetobacter xylinum) ATCC 10245: Production of chitosan-cellulose and ch... von LEE, Jin W, FANG DENG, YEOMANS, Walter G, ALLEN, Alfred L, GROSS, Richard A, KAPLAN, David L

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Biosynthesis of novel exopolymers by Aureobasidium pullulans von LEE, J. W, YEOMANS, W. G, ALLEN, A. L, FANG DENG, GROSS, R. A, KAPLAN, D. L

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Compositional consistency of a heteropolysaccharide-7 produced by Beijerinckia indica von LEE, J. W, YEOMANS, W. G, ALLEN, A. L, GROSS, R. A, KAPLAN, D. L

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Direct incorporation of glucosamine and N-acetylglucosamine into exopolymers by Gluconacetobacter xlinus (= Acetobacter xylinum) ATCC 10245: Production of chitosan-cellulose and ch... von Lee, Jin W, Deng, Fang, Yeomans, Walter G, Allen, Alfred L

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Direct Incorporation of Glucosamine andN-Acetylglucosamine into Exopolymers byGluconacetobacter xylinus (=Acetobacter xylinum) ATCC 10245: Production of Chitosan-Cellulose and Chit... von Jin W. Lee, Fang Deng, Walter G. Yeomans, Alfred L. Allen, Richard A. Gross, David L. Kaplan

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Biosynthesis of Novel Exopolymers byAureobasidium pullulans von Jin W. Lee, Walter G. Yeomans, Alfred L. Allen, Fang Deng, Richard A. Gross, David L. Kaplan

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Incorporation of 2-hydroxyl fatty acids by Acinetobacter calcoaceticus RAG-1 to tailor emulsan structure von Zhang, Jinwen, Gorkovenko, Alexander, Gross, Richard A., Allen, Alfred L., Kaplan, David

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Production of zoogloea gum by Zoogloea ramigerawith glucose analogs von Lee, Jin W, Yeomans, Walter G, Allen, Alfred L, Gross, Richard A, Kaplan, David L

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Production of zoogloea gum by Zoogloea ramigera with glucose analogs von LEE, J. W, YEOMANS, W. G, ALLEN, A. L, GROSS, R. A, KAPLAN, D. L

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Method for making a food preservative and for preserving food von Muller, Wayne S, Allen, Alfred L, Sikes, Anthony, Senecal, Andre

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Method for making a food preservative and for preserving food von SENECAL ANDRE, ALLEN ALFRED L, SIKES ANTHONY, MULLER WAYNE S

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Method for making a food preservative and for preserving food von SENECAL ANDRE, ALLEN ALFRED L, SIKES ANTHONY, MULLER WAYNE S

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The Antibacterial Potential of Fermented Taro and Its Development as a Food Preservative von Muller, Wayne S, Allen, Alfred L, Silkes, Anthony, Senecal, Andy

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Development of Fermented Taro as a Food Preservative Ingredient in Intermediate Moisture Products von Muller, Wayne S, Allen, Alfred L, Sikes, Anthony, Racicot, Ken, Senecal, Andy

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Production of chitosan-and chitin-like exopolymers von Lee, Jin Woo, Yeomans, Walter G, Allen, Alfred L, Deng, Fang, Gross, Richard A, Kaplan, David L

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Production of chitosan-and chitin-like exopolymers von LEE JIN WOO, ALLEN ALFRED L, GROSS RICHARD A, DENG FANG, YEOMANS WALTER G, KAPLAN DAVID L

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Production of chitosan- and chitin-like exopolymers von DAVID L KAPLAN, FANG DENG, ALFRED L. ALLEN, WALTER G. YEOMANS, RICHARD A. GROSS, JIN W. LEE

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PRODUCTION OF CHITOSAN- AND CHITIN-LIKE EXOPOLYMERS von ALLEN, ALFRED, L, GROSS, RICHARD, A, LEE, JIN, W, DENG, FANG, YEOMANS, WALTER, G, KAPLAN, DAVID, L

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Water vapor permeability of ultrathin polyurethan films von Schneider, Nathaniel S., Allen, Alfred L., Dusablon, Louise V.

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Meat tenderization with a proteolytic enzyme from Trichoderma reesei von ROBBINS, FREDERICK M, WALKER, JOHN E, ALLEN, ALFRED L, COHEN, SAMUEL H

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