YEAST GROWTH IN RELATION TO THE DISSOLVED OXYGEN AND STEROL CONTENT OF WORT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1973.tb03491.x/fullpdf
Reference13 articles.
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4. PRODUCTION OF YEAST MASS DURING FERMENTATION OF WORT BY BREWERY YEASTS
5. Cook , A. H. 1967 501
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