THE INFLUENCE OF A COLIFORM BACTERIUM ON FERMENTATION BY YEAST
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1979.tb06835.x/fullpdf
Reference24 articles.
1. Anderson , R. J. Ph.D. thesis University of Birmingham 1973
2. THE ORIGIN AND OCCURRENCE OF VOLATILE SULPHUR COMPOUNDS IN BRITISH ALES AND LAGERS
3. SPOILAGE BACTERIA IN BREWING-A REVIEW
4. DISSIMILATION OF GLUCOSE AT CONTROLLED pH VALUES BY PIGMENTED AND NON-PIGMENTED STRAINS OF ESCHERICHIA COLI
5. THE CONTENT OF SOME ORGANIC ACIDS IN BEER AND OTHER FERMENTED MEDIA
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