SOME EFFECTS OF WORT COMPOSITION ON RATE AND EXTENT OF FERMENTATION BY BREWING YEASTS

被引:21
作者
KIRSOP, BH
BROWN, ML
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D O I
10.1002/j.2050-0416.1972.tb03429.x
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TS2 [食品工业];
学科分类号
0832 ;
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页码:51 / &
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