The selection of a dried yeast strain for use in the apparent attenuation limit malt analysis (AAL) procedure

Journal of the Institute of Brewing

Volumn 111, Issue 2, 2005, Pages 209-214

  Evans, D Evan ^a   Hamet, Marie A G ^b  

^a UNIVERSITY OF TASMANIA   (Australia)

^b Institut Superieur d'Agriculture de Beauvais   (France)

Author keywords

Apparent attenuation limit; Fermentation; Malt quality; Yeast

Indexed keywords

EID: 27444431754     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2005.tb00668.x     Document Type: Article

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