DIFFERENTIATION OF TOP AND BOTTOM FERMENTATION BREWERS-YEAST UPON CULTURE MEDIA OF PECTINATE GEL

被引：0

作者：

ROCKEN, W

STARUSS, M

EMEIS, CC

机构：

来源：

MONATSSCHRIFT FUR BRAUEREI | 1979年 / 32卷 / 04期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：172 / 175

页数：4

共 21 条

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[2] STUDIES ON PECTIC ENZYMES OF MICROORGANISMS .I. ISOLATION OF MICROORGANISMS WHICH SPECIFICALLY PRODUCE 1 OF SEVERAL PECTIC ENZYMES
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[3] PECTIN HYDROLYSIS BY CERTAIN SALT-TOLERANT YEASTS
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ETCHELLS, JL
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[4] BILIMORIA M. H., 1962, JOUR INDIAN INST SCI, V44, P15
[5] CORRAO A, 1957, ANN SPER AGRIC, V11, P495
[6] Dechau P., 1975, Monatsschrift fuer Brauerei, V28, P125
[7] Dechau P., 1973, Monatsschrift fuer Brauerei, V26, P125
[8] EMEIS CC, 1966, MSCHR BRAUEREI, V19, P156
[9] FOGARTY WM, 1974, PROGR IND MICROBIOLO, P59
[10] DETECTION OF WILD YEASTS IN BREWERY
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[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1971, 77 (06) : 513 - &