Author:
Acevedo Cristian A.,Creixell Werner,Pavez-Barra Cristina,Sánchez Elizabeth,Albornoz Fernando,Young Manuel E.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
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4. Almonacid, S. F., Nájera, A. L., Young, M. E., Simpson, R. J., & Acevedo, C. A. (2010). A comparative study of stout-beer batch-fermentation using free and microencapsulated yeasts. Food and Bioprocess Technology. doi: 10.1007/s11947-010-0379-4 .
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