IDENTIFICATION AND SIGNIFICANCE OF YEASTS ENCOUNTERED IN THE BREWERY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1953.tb02717.x/fullpdf
Reference29 articles.
1. A COMPARATIVE STUDY OF ASCOSPORE FORMATION BY 43 YEAST CULTURES
2. “Brettanomyces,”;Brewers' J.,1952
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