Optimal conditions for propagation in bottom and top brewing yeast strains

Food Science and Biotechnology

Volumn 17, Issue 4, 2008, Pages 739-744

  Cheong, Chul ^a   Wackerbauer, Karl ^b   Si, Kyung Lee ^c   Soon, Ah Kang ^a  

^a Seoul University of Venture and Information   (South Korea)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^c Konkuk University   (South Korea)

Author keywords

Beer analysis; Fermentation ability; Flocculation; Pure culture

Indexed keywords

EID: 56349141094     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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