Use of Lyophilization for Long-Term Storage of Brewer's Yeast, Saccharomyces Uvarum-Reference-Cited by-同舟云学术

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Use of Lyophilization for Long-Term Storage of Brewer's Yeast, Saccharomyces Uvarum

Published:1976-03 Issue:1 Volume:34 Page:61-64
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Barney Michael C.¹,Helbert J. Raymond¹

Affiliation:

1. Miller Brewing Company, Milwaukee, WI 53201

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.1976.12006187

Reference14 articles.

1. Atkin, L., Gray, P., Moses, W., and Feinstein, M. Eur. Brew. Conv., Proc. Congr. 2nd, Lucerne, 1949, p. 96.

2. MAINTENANCE OF YEASTS BY FREEZE-DRYING

3. THE STABILITY OF BIOCHEMICAL, MORPHOLOGICAL AND BREWING PROPERTIES OF YEAST CULTURES MAINTAINED BY SUBCULTURING AND FREEZE-DRYING

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The biochemistry and physiology of yeast growth;Brewing Microbiology;1999

2. The biochemistry and physiology of yeast growth;Brewing Microbiology;1996

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