Influence of Temperature on Continuous High Gravity Brewing with Yeasts Immobilized on Spent Grains

AuthID
 P-003-TE8
3
Author(s)
Document Type
Article
Year published
2008
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 228, Issue: 2, Pages: 257-264 (8)
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Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-56349167501
Wos: WOS:000260877300012
Source Identifiers
ISSN: 1438-2377
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