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

被引：21

作者：

KIRSOP, BH

BROWN, ML

机构：

来源：

关键词：

D O I：

10.1002/j.2050-0416.1972.tb03429.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：51 / &

共 15 条

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JONES M, 1969, 12TH EUR BREW CONV P, P151

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[9]

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