J. Oldham

发表

Realized niche: the effects of a small stream on sea-shore distribution patterns

J. Crothers, C. M. Wilson, J. Oldham, 1983 .

Sustainable urban development and drainage

J. B. Ellis, Lian N. L. Scholes, John Bryan Ellis, 2004 .

Extraction of potash from cocoa pod husks

Antonio M. Martin, B. Simpson, J. Oldham, 1985 .

Rapid Extraction of Pawpaw Juice with the Application of Locally Produced Pectic Enzymes from Saccharomyces Cerevisiae ATCC 51712

V. Dzogbefia, J. Oldham, D. Djokoto, 2006 .

PRODUCTION AND USE OF YEAST PECTOLYTIC ENZYMES TO AID PINEAPPLE JUICE EXTRACTION

V. Dzogbefia, W. Ellis, J. Oldham, 2001 .

The controlled fermentation of cocoa (theobroma cacao L) using yeasts: Enzymatic process and associated physico‐chemical changes in cocoa sweatings

R. Buamah, V. Dzogbefia, J. Oldham, 1999 .

Pure yeast culture fermentation of cocoa (Theobroma cacao L): effect on yield of sweatings and cocoa bean quality

R. Buamah, V. Dzogbefia, J. Oldham, 1997 .

Effect of Pleurotus ostreatus fermentation on cocoa pod husk composition: Influence of fermentation period and Mn 2+ supplementation on the fermentation process

V. Dzogbefia, J. Oldham, F. Alemawor, 2009 .

Broiler performance on finisher diets containing different levels of either Pleurotus ostreatus-fermented dried cocoa pod husk or dried cocoa pod husk supplemented with enzymes

V. Dzogbefia, J. Oldham, A. Donkoh, 2010, Tropical Animal Health and Production.

Comparison of the fate and ecological effects of dispersed and nondispersed oil in a variety of intertidal habitats

J. Baker, J. Crothers, C. M. Wilson, 1984 .

Teaching the species concept using hybrid plants and habitats

C. M. Wilson, J. Oldham, 1984 .

Enzyme cocktail for enhancing poultry utilisation of cocoa pod husk

V. Dzogbefia, J. Oldham, F. Alemawor, 2009 .

Utilization of cocoa by-products as an alternative source of energy

J. Oldham, K. Agyeman, 1986 .

Enzymatic hydrolysis of cocoa pod husks.

B. Simpson, J. Oldham, A. M. Martín, 1984, Biotechnology and bioengineering.