Brewing Yeast Fermentation Performance
Edition: 3 edition
Publisher: Wiley-Blackwell
Published: February 8, 2008
Language: eng
Format: Hardcover
Number of pages: 336
ISBN-13: 9781405119085
Subjects: Brewing technology; Technology & Engineering; Science; Technology & Industrial Arts; Science/Mathematics; Food Science; Life Sciences - Biochemistry; Life Sciences - Biology - Microbiology; Cooking / Beverages (non-alcoholic); Fermentation; Yeast
First sentence: Genetic changes of bottom-fermenting yeast have been reported.