A high-maltose broth method for studying the effects of amino acids on fermentability
Fermentaciones en la cervecería requiere crecimiento de la levadura durante la fermentación suficiente para alcanzar los plazos y calidad de la cerveza esperada. Sólo es posible obtener el crecimiento necesario cuando la levadura se proporciona con un suministro adecuado de todos los nutrientes, inc...
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| Format: | article |
| Language: | English |
| Published: |
2011
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| Online Access: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29348 |
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