125thAnniversary Review: Bacteria in brewing: The good, the bad and the ugly-Reference-Cited by-同舟云学术

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125thAnniversary Review: Bacteria in brewing: The good, the bad and the ugly

Published:2012-12 Issue:4 Volume:118 Page:335-345
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Vriesekoop Frank¹²,Krahl Moritz³,Hucker Barry²,Menz Garry²⁴

Affiliation:

1. Department of Food Science and Agri-Food Supply Chain Management; Harper Adams University; Newport TF10 8NB UK

2. School of Health Sciences; University of Ballarat; Ballarat Victoria Australia

3. Radeberger Gruppe KG; Frankfurt am Main Germany

4. Carlton and United Breweries; Yatala Brewery; Yatala Queensland Australia

Publisher

Wiley

Subject

Food Science

Reference190 articles.

1. Basic aspects of food preservation by hurdle technology;Leistner;Int. J. Food Microbiol.,2000

2. The impact of bitterness on the viability of harvested yeast;Edgerton;J. Am. Soc. Brew. Chem.,2005

3. Enhancing the microbiological stability of malt and beer - A review;Vaughan;J. Inst. Brew.,2005

4. Measurement and prediction of the susceptibility of lager beer to spoilage by lactic acid bacteria;Fernandez;J. Appl. Bacteriol.,1995

5. Pathogens in Beer

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