Search Results - Yee, Phang Lai

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  1. 1
    Freezing and thawing technique for the removal of suspended solids and concentration of palm oil mill effluent (POME)

    Freezing and thawing technique for the removal of suspended solids and concentration of palm oil mill effluent (POME) by Yee, Phang Lai, Wakisaka, Minato, Shirai, Yoshihito, Hassan, Mohd. Ali

    Published 2002
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  2. 2
    Adsorption of vanillin using macroporous resin H103

    Adsorption of vanillin using macroporous resin H103 by Rozaimi, Abu Samah, N., Zainol, Yee, Phang Lai, Pawing, Christine Michael, Suraini, Abd Aziz

    Published 2013
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  3. 3
    Effects of single food components on freeze concentration by freezing and thawing technique

    Effects of single food components on freeze concentration by freezing and thawing technique by Yee, Phang Lai, Wakisaka, Minato, Shirai, Yoshihito, Hassan, Mohd Ali

    Published 2003
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  4. 4
    Rapid screening method for isolation of glycerol-consuming bacteria for ethanol production

    Rapid screening method for isolation of glycerol-consuming bacteria for ethanol production by Sheril Norliana Suhaimi, Nur Amelia Azreen Adnan, Yee, Phang Lai, Suraini Abd-Aziz, Maeda, Toshinari

    Published 2016
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  5. 5
    Continuous Production of Organic Acids from Palm Oil Mill Effluent with Sludge Recycle by the Freezing-Thawing Method

    Continuous Production of Organic Acids from Palm Oil Mill Effluent with Sludge Recycle by the Freezing-Thawing Method by Yee, Phang Lai, Hassan, Mohd Ali, Shirai, Yoshihito, Wakisaka, Minato, Abdul Karim, Mohamed Ismail

    Published 2003
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  6. 6
    A proposal for zero emission from palm oil industry incorporating the production of polyhydroxyalkanoates from palm oil mill effluent

    A proposal for zero emission from palm oil industry incorporating the production of polyhydroxyalkanoates from palm oil mill effluent by Hassan, Mohd. Ali, Nawata, Osamu, Shirai, Yoshihito, Abdul Rahman, Nor Aini, Yee, Phang Lai, Ariff, Arbakariya, Abdul Karim, Mohamed Ismail

    Published 2002
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