THE STABILITY OF BIOCHEMICAL, MORPHOLOGICAL AND BREWING PROPERTIES OF YEAST CULTURES MAINTAINED BY SUBCULTURING AND FREEZE-DRYING
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1974.tb03650.x/fullpdf
Reference18 articles.
1. PRODUCTION OF YEAST MASS DURING FERMENTATION OF WORT BY BREWERY YEASTS
2. YEAST GROWTH IN RELATION TO THE DISSOLVED OXYGEN AND STEROL CONTENT OF WORT
3. HOP SUBSTANCES AND YEAST BEHAVIOUR
4. CHARACTERIZING THE PRINCIPAL COMPONENTS OF PITCHING YEASTS
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