ON-LINE MONITORING OF BREWERY FERMENTATION BY MEASUREMENT OF CO2EVOLUTION RATE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1990.tb01034.x/fullpdf
Reference17 articles.
1. Armiger , W. B. Humphrey , A. E. Microbial Technology Vol. II 2nd Edition Peppier , H. J. Perlman , D. 1979
2. Estimation of Sugars in Worts and Beers Using High Performance Liquid Chromatography with an Improved Column
3. Daoud , I. S. Searle , B. A. Proceedings Advances in Fermentation (II) (London) 1985 123
4. Energetics ofSaccharomyces cerevisiae CBS 426: Comparison of anaerobic and aerobic glucose limitation
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