The influence of yeast immobilization on selected parameters of young meads
Author:
Affiliation:
1. Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
Funder
Polish Ministry of Science and Higher Education
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.409/fullpdf
Reference37 articles.
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2. Optymization of honey wort fermentation in double mead technology;Wzorek;Pol. J. Food Nutri. Sci.,1993
3. Improvement of mead fermentation by honey-must supplementation;Pereira;J. Inst. Brew.,2015
4. Developments in the fermentation process and quality improvement strategies for mead production;Iglesias;Molecules,2014
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