The Horace Brown Medal Lecture: Forty Years of Brewing Research
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2009.tb00340.x/fullpdf
Reference178 articles.
1. Quantitative aspects of the control of oxygenation on acetate ester concentration in beer obtained from high gravity wort?;Anderson;J. Inst. Brew.,1975
2. Beer-spoilage bacteria and their control with a phosphoric acid - ammonium persulfate wash;Bah;Can. J. Microbiol.,1965
3. The foaming properties of beer;Bamforth;J. Inst. Brew.,1985
4. Use of 2-deoxyglucose in the selective isolation of mutants of Trichoderma reesei with enhanced β-glucosidase production;Costa;Biotech. Bioeng.,1980
5. Analysis of sporulation in brewer's yeast: induction of tetrad formation;Bilinski;J. Inst. Brew.,1986
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