PRODUCTION OF YEAST MASS DURING FERMENTATION OF WORT BY BREWERY YEASTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1972.tb03427.x/fullpdf
Reference15 articles.
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5. Coutts , M. W. 1966 1
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1. A model of sugar utilisation during batch beer fermentation;Journal of Applied Chemistry and Biotechnology;2007-04-25
2. THE EFFECTS OF MASHING TEMPERATURE AND MASH THICKNESS ON WORT CARBOHYDRATE COMPOSITION;Journal of the Institute of Brewing;1991-03-04
3. Roles for Replicative Deactivation in Yeast-Ethanol Fermentations;Critical Reviews in Biotechnology;1990-01
4. Use of iso-osmolality plots to characterize yeast fermentative performance;Journal of Applied Bacteriology;1987-04
5. Development of a small scale mashing and fermentation system for studies on malt whisky production;European Journal of Applied Microbiology and Biotechnology;1983
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