The Growth Process of Brewing Yeast and the Biotechnological Challenge
Author:
Affiliation:
1. Artois Breweries, Vaartstraat 94, B-3000 Leuven, Belgium
2. Institut des Industries de Fermentation, C.E.R.I.A., B-1070 Brussels, Belgium
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-43-0066
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4. Physical Studies on Cell Immobilization Using Calcium Alginate Gels
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