Gửi anh bài 3 :
http://www.mediafire.com/?wmvdyutdke2
Ái chà, cao thủ mới xuất hiện, bà con lại có chỗ cậy nhờ heheee. Cảm ơn Tùng nhiều.
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Gửi anh bài 3 :
http://www.mediafire.com/?wmvdyutdke2
1 . "Ecology, Physiology, and Biochemistry of Blue-Green Algae"
Annual Review of Microbiology, October 1968, Vol. 22, Pages 47-70
(doi: 10.1146/annurev.mi.22.100168.
2 . " NADH oxidase in Blue-Green algae"
Department of Biochemistry, University of Birmingham, Great Britain
Dạo này có nhiều cao thủ quá, kính mong giúp hộ cho mấy bài sau:
1, Effect of level of starter culture on viability of yoghurt and probiotic bacteria in yoghurts
http://cat.inist.fr/?aModele=afficheN&cpsidt=2635110
Food Australia ISSN 1032-5298
1997, vol. 49, n<SUP>o</SUP>4, pp. 164-168 (15 ref.)
2, Improving viability of Lactobacillus acidophilus and bifidobacteria in yogurt using two step fermentation and neutralised mix
http://cat.inist.fr/?aModele=afficheN&cpsidt=2781775
Food Australia ISSN 1032-5298
1997, vol. 49, n<SUP>o</SUP>8, pp. 363-366 (18 ref.)
3, Antagonism between yoghurt bacteria and probiotic bacteria isolated from commercial starter cultures, commercial yoghurts and a probiotic capsule
http://cat.inist.fr/?aModele=afficheN&cpsidt=2129669
Food Australia ISSN 1032-5298
1998, vol. 50, n<SUP>o</SUP>1, pp. 20-23 (14 ref.)
Chân thành cảm ơn.
Nhờ anh lấy dùm em 3 bài này:
http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6THS-42RVN75-13-2&_cdi=5290&_user=10&_orig=search&_coverDate=12%2F31%2F1983&_sk=999759998&view=c&wchp=dGLbVzz-zSkzS&md5=05b5bcc0f86a4b714c94b293452d46b1&ie=/sdarticle.pdf
http://www.sciencedirect.com/scienc...75e4ec9465d66b8b12c05317dae&ie=/sdarticle.pdf
http://www.sciencedirect.com/scienc...eaa8615cd7bce2e6e23e2d61d77&ie=/sdarticle.pdf