Trevelyan, William E.
2 papers on CoChat
Most cited papers
- Verified
Chemical methods for the reduction of the purine content of baker’s yeast, a form of single-cell protein
Trevelyan, W. E. (1976) · Journal of the Science of Food and Agriculture
Food Nutrient Composition and Product DevelopmentAdvanced Scientific Research Methods
Cited by 21
- Verified
Autolytic methods for the reduction of the purine content of baker's yeast, a form of single‐cell protein
Trevelyan, W. E. (1976) · Journal of the Science of Food and Agriculture
Advanced Scientific Research MethodsMicrobial Inactivation Methods
Cited by 16
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